







Candy Making 
Secrets 

MARTIN A. PEASE 

In which you are taught to duplicate 

AT HOME 

the finest candies made by anyone. 

Containing recipes never published 

in this form before. 

Published by 

PEASE AND DENISON 
ELGIN, ILLINOIS 








The News-Advocate 
Elgin, Illinois 



i; ; ;v 



uTflARY of CONGRESS 
F TWO ©opiM Keceiveci 

' MAY 23 1908 



v»vynf'»i entry _ 

uuss/ 4 xxc. nu, 
xo7g^6 3 

COPY B. 



COPYRIGHT, 1908, 

BY 

PEASE AND DENISON 



To My 

WIFE AND BABIES 

whose fondness of candy led me to make 

such a success of Home Candy 

Making, this book is 

RESPECTFULLY DEDICATED 
By the Author 



INTRODUCTION 



In giving -you the recipes and instructions contained herein, 
I have done what no other candy maker ever did to my 
knowledge, as they always refuse to teach anyone to make 
candy at home. 

After teaching a few ladies,, the incessant demands on me 
for lessons led me to the writing of this book. 

It is different from most other books on Home Candy- 
Making, as I teach you the same method as used by the finest 
confectioners, with use of a thermometer, which enables you to 
always make your candy the same. 

The cooking of candy is the most difficult part as you all 
know, but the thermometer does that for you, and practice is all 
you need to enable you to make your candy look as fine as that 
seen in any store in the country. 

Every recipe is practical and reduced to a size that can be 
conveniently made at home, and every detail gone into; but if 
from any cause you do not have success, I will answer all ques- 
tions you desire to ask pertaining to any recipe given in this 
book, providing you enclose a stamp for reply. With this 
assistance, you cannot fail to succeed. 

Yours very truly, 

Martin A. Pease. 
Elgin, Ills., March 1st, 1908. 



(5; 



INSTRUCTIONS 



AS this method of making candy is new to most of you, it 
will be necessary for me to lengthen my instructions 
somewhat, and I will also teach you many ideas in 
regard to candymaking you never had before. 

You will find it is far easier to make candy by this method 
than by the old familiar one you knew before, and besides, when 
you have it made, you will have candy to be proud of. 

I wish to emphasize the fact right here, that there are a 
number of candies too difficult to make at home, such as stick 
candy, chocolate chips, buttercups and candies of that descrip- 
tion, as they require certain tools and appliances only used in 
candy kitchens. I will only answer questions in regard to can- 
dies the recipes of which are given herein, as there is variety 
enough for anyone in this book. Crystallizing fruit and rose or. 
violet leaves cannot be done successfully at home, so please do 
not write for this recipe. Confectioners always buy theirs as it 
is cheaper and they are far better than can be made at home. 

It does not hurt any candy to be stirred constantly before 

coming to a boil, and in fact this should be done to keep the sugar 

from burning before it is dissolved. You should always cook your 

candy on a hot fire. The quicker most candies cook the less liable 

they are to grain for you. All candies with milk, cream, butter 

or molasses in them should not be cooked on quite as hot a fire 

as other candies, as they are liable to stick to the kettle. Such 

candies must be stirred constantly but gently during the whole 

process of cooking. Do not stir them too hard as this might 

make them go to sugar, but the idea is to keep them agitated just 

enough to keep from sticking to the bottom of the kettle. One 

of the most important things to do is to see that all the grains of 

(7) 



Candy Making Secrets. 



undissolved sugar on sides of kettle are washed down thoroughly 
before your candy boils. Use a small sponge or piece of cloth, 
wet it well, and quickly wash down the sides of kettle. Do this 
just before your candy comes to a boil. Splashing the syrup up 
on sides of kettle with the paddle while stirring it, will help a 
great deal. After washing it down cover the kettle for a few 
moments until it steams well, as this will remove any grains 
overlooked. There is no exact time necessary to steam down 
your kettle as you cannot spoil it by letting it steam a few mo- 
ments too long. 

Never cover any candy to steam it down that contains cream, 
milk, molasses or butter, as candies containing such articles will 
boil up over the top of kettle if covered. 

Do not be afraid your candy .( excepting kinds mentioned 
above) will burn if your fire is hot, as it is impossible to burn 
sugar and water, or sugar, glucose and water, until the moisture 
has all evaporated and that is at about three hundred and fifty 
degrees, and you never cook candy this high at home. Another 
very essential thing to remember is, your candy must cool quickly 
after it is done or it will grain. By graining I mean what is 
commonly called "going to sugar." 

Never cook more candy than you can cool quickly, but in 
making fondant or center cream, always make as much as you 
can at a time as it will keep well and is easier to make in large 
batches, and also acts much better than it does when made in 
small batches. 

Your candy, as you will find out, will always act better on a 
dry day than it will on a damp one. You may increase or de- 
crease any batch in the book as you desire, but you must always 
cook it to the degree given in the book for that recipe. Bach 
candy must be cooked to the degree given regardless of size of 
batch. 

Confectioners never cook XXXX or confectioner's sugar, as 
many suppose, so always use ordinary granulated sugar unless 
otherwise directed. Always use cold water and do not add any 
more than necessary, as it must cook out before the candy is done, 
which will require longer if you use too much water, and as I 
told you before, the quicker your candy cooks the better it will be. 



Instructions. 



All high cooked candies, such as peanut brittle, butter 
scotch, bar candies and tarries will get sticky in damp or warm 
weather and there is nothing you can do to prevent it, except 
wrapping it in wax paper or keeping it in something air tight, 
which will to a certain extent keep it dry and crisp much longer 
than when it is exposed to the air. 

Chocolate coated candies will keep nicely for weeks, ex- 
cepting the ones with a soft center, such as Bitter Sweets, as they 
begin to dry out when three or four weeks old. Bon-bons dipped 
in the way I describe will keep two or three weeks without dry- 
ing out. By bon-bons I mean the ones dipped in bon-bon cream, 
not the ones dipped in chocolate, as I never call those bon-bons. 

Chocolate dipped caramels and chocolate creams made with 
center cream, are better when a week or two old, as that gives 
the inside time to mellow or ripen. In fact, chocolate creams 
made of center cream, must stand a few days at least, as heating 
the cream to mold (as described) hardens it somewhat, ana 
sealing it air tight in the chocolate, will cause it to go back to its 
original consistency, providing you do not get it too hot when 
melting it. 

All taffies will go to sugar after standing a while, and will do 
so more quickly if they are made on a warm day. The more glu- 
cose and less sugar you use in making them, will cause them to 
keep much longer. You may, if you wish, use half sugar and 
half glucose and make a very fine taffy, which will keep much 
longer than the other kind. 

In making colored candies, it is better to make them by 
daylight, as you are very liable to get the color too deep when 
making them at night. Always be careful not to add too much 
color, as you cannot get it out. The more delicate the color of 
your candy, the prettier it will look and the better it will taste. 

When cooking candy, be careful not to cook it too high. If 
you should let the thermometer run up beyond the desired de- 
gree, you can add a very little water to throw it back, then watch 
it very closely until the right degree is reached. ' This sometimes 
causes a batch to grain, especially in making fondant, so try and 
avoid it if possible. If a batch of fondant should grain for you, 
it may be cooked over by adding more water, but I would advise 



10 Candy Making Secrets. 

you to use that sugar for something' else, instead of making- 
fondant of it, as cooking' it twice makes it darker and also it is 
more liable to grain the second time. 

You will have better results by always making the same 
sized batch of everything. I mean by this, you will soon be- 
come accustomed to just how each batch is handled, and it will 
be easier than changing the size of batch. 

GLUCOSE 

As so many think "Glucose" is something injurious, I will 
state that it is used in making practically all candies to a certain 
extent, and many candies cannot be made at all without the use 
of it. It is perfectly harmless, and is simply a very thick trans- 
parent liquid extracted from corn, being practically tasteless, and 
is used to keep candy from going to sugar. Before glucose was 
made, confectioners used cream of tartar in its place, It was 
not possible to make as many varieties of candy then as it is now 
with the use of glucose. If you should wish to use cream of 
tartar, the proper amount to use is one teaspoonful to every ten 
(10) pounds of sugar, and smaller amounts in the same propor- 
tion, except in using less than ten (10) pounds of sugar, I 
would advise using a little more cream of tartar in proportion. 
To two and a half (2y 2 ) pounds of sugar I would use a good 
one-third (1-3) teaspoonful of cream of tartar. 

Glucose may be purchased of all confectioners that manu- 
facture their own candies. There is not a candy manufacturer 
in the country but what uses glucose in large quantities, and al- 
ways has a big stock of it on hand. If they should tell you thev 
do not use it, they are stating something which is not so, ana do 
so simply to keep you from making candy at home. Glucose 
should not cost you over six (6c) cents per pound. While we 
would much prefer your buying it in your home town if possi- 
ble, we keep it for sale and can ship it anywhere if you wish us 
to, in connection with our other supplies. It is also used by 
breweries, jelly or preserve factories and syrup manufacturers, 
so if you live convenient to any of these, you should have no 
trouble in procuring glucose. It will keep indefinitely, and is 
such a convenient article to have in the house, I would advise you 



Instructions. iJ - 



to get as much as you can at atime. In cold weather it can be 
handled nicely by wetting your hands and quickly taking out a 
handful and it will not stick. As it is so very sticky, this is the 
best method of handling it. 

THE CONFECTIONER'S THERMOMETER 

. As so very few of you ever knew confectioners used a ther- 
mometer with which to cook their candy, you can readily see 
why it is possible to always make candy the same by using one. I 
will state here, that even with the use of a thermometer, candy 
is liable to vary a little at times, but that is on account of the 
atmosphere. In cooking sugar up into candy, it undergoes a 
certain change which it is not possible to always regulate, so if 
a batch occasionally acts a little strange, do not be surprised, 
as all candy makers have that experience. If your candy does 
not act right, do not blame the thermometer as the mistake is 
undoubtedly yours in not reading it correctly. At sea-level, 
water boils at 212 degrees and these thermometers are all made 
on that basis, and the degrees for cooking candy are also given 
on that basis. At different altitudes water boils at different 
degrees, so the first thing for you to* do is to test your ther- 
mometer. This is a very simple operation and is never neces- 
sary to be done but once, unless you move to another altitude. 
Put two or three quarts of water in a kettle, set on the fire 
and let it come to a good boil, then put the thermometer in and 
leave it for at least five or ten minutes, and see what it registers. 
Do not look down on it at an angle, but stoop down and get your 
eyes on a level with the mercury. They will generally register 
from 208 to 212 degrees. If it shows 212 degrees, your ther- 
mometer is correct and you should cook your candy to the exact 
degree given in the book. If it registers 210 degrees, it is 2 
degrees too low and it is necessary to cook everything 2 degrees 
lower than the degree given in the recipe. Now do not get the 
wrong impression and think if your thermometer registers 2 
degrees too low, you must cook your candy 2 degrees higher 
than the degree given but it is absolutely necessary to cook it 
exactly as I direct. 



12 Candy Making Secrets 



s 



As so many cannot understand this, I will explain the 
matter. 

If your thermometer shows 210 degrees in boiling water, 
it registers 2 degrees lower than the heat of the water actually 
is, as all boiling water is 212 degrees ; consequently in cooking 
candy with a thermometer that registers 210 degrees, the candy 
is always 2 degrees hotter than the thermometer shows. For 
example, bon-bon cream is cooked to 240 degrees, so when the 
thermometer registers 238 it is done, as it really is 2 degrees 
higher than that on account of your thermometer only register- 
ing 210 in boiling water which was 2 degrees lower than it 
should register. If your thermometer should register a degree 
or two over 212 you must add that number of degrees to each 
recipe given in the book. 

As many of you will wonder why the thermometer will only 
go to 212 in boiling water and will go higher in candy I will 
explain by saying that in candy there is something besides water, 
and as the liquid evaporates the sugar does not do so, but grad- 
ually keeps getting hotter and forces the thermometer up. 
Whereas in using water alone it will never get any hotter than 
212, no matter if you allow it to boil until it is all evaporated, as 
there is nothing there to retain the heat as it evaporates. 

Never put your thermometer in until you have washed and 
steamed down sides of kettle as directed before. After the can- 
dy is boiling well, set the thermometer in it with the hook on 
back over side of kettle to keep it from falling down in. Do not 
be afraid it will break as that is what it is made for. It is best 
not to keep the thermometer in too cold a place, but if you do so, 
I advise holding it over the stove a moment or so before putting 
it in the candy. Always keep a pan of water handy so the 
moment the batch is done you can lift out the thermometer and 
put it in the water. This is much better than laying it on the 
stove or table as it is so sticky. 

The plate with the scale on it slips out of the case by push- 
ing it up, and it is best to always take it out and clean it after 
cooking any candies which have cream, milk or butter in them, 
but in other candies it is easily cleaned by turning water over it. 
Put it away as soon as you are through with it as something 



Instructions. 13 



might be dropped on it if allowed to lie in the sink or dish-pan. 
If the candy should boil up on the tube so you cannot see the 
degrees plainly, moisten your finger and clean off tube quickly, 
being careful not to burn yourself. 

It is always necessary to cook your candy in a kettle small 
enough so the batch w T ill come well up over the bulb at the bot- 
tom in order to have it register correctly, and also when making 
fudge or candy of that description do not fail to stir well under 
the thermometer as such candies stick very easily. 

Be careful not to drop your thermometer as it will almost 
always break it, and they cannot be repaired, but if you should 
break it we will sell you another one for $1.00 providing you 
return the broken one to us, otherwise the price is $1.50 each, 
without the book. 

NECESSARY TOOLS 

The number of tools necessary to make candy depends upon 
how extensively you wish to manufacture it. For home candy 
making, it is hardly necessary to have anything more than ordin- 
ary cooking utensils, but I will mention a few very useful articles 
which you will find a great help in your candy making. Proba- 
bly the most important of all is a marble slab of some descrip- 
tion. The main reason a slab is such a help is because your candy 
will cool so much quicker when poured on it, than it will when 
you use a platter. The top of an old center table or dresser will 
answer the purpose or you may procure a piece at any marble 
yard large enough for your purpose. A piece 18 or 20 inches 
square is the most convenient size, as that will hold a batch as 
large as you wish to make at home, and at the same time will not 
be too heavy to lift. I wish to emphasize the fact, that you will 
find a slab one of the most convenient articles you ever had in the 
house and will well repay you for any trouble you have in getting 
one. If you can get a square piece and put a tight wooden frame 
around it allowing it to extend up about three quarters of an 
inch from the face of the marble, then fill in all around the edge 
where it does not fit tight, with plaster of paris, you will see that 
you have a large platter about three quarters of an inch deep. 
The marble on the bottom being so much thicker than any ordin- 



14 



Candy Making Secrets. 



ary platter, it will cool your candy very quickly and prevent it 
from graining. A slab such as this is just the thing for all kinds 
of cream work and should never be greased on this side, as that 
should be used only for bon-bon cream, center cream, bitter 
sweets and all such candies. Use the other side of the slab for 
all other candies for which the slab requires greasing. 

If you should use a large platter to cool your candy on, you 
must not make too large a batch as it will surely grain if it does 
not cool quick enough. The platter must not be moved after 
pouring the batch on it. This refers especially to bon-bon 
cream or Bitter Sweets, as they have no glucose in them and will 
grain very easily. Always see that your slab or platter sets per- 
fectly level on the table so the candy will not run to one side as 
it will not cool evenly if it does so. Another way to use a slab 
is to get four steel bars about Y% by y 2 inches square and a little 
shorter than the slab, then lay them on with the ends tight to- 
gether in any size square that you wish to make. These will 
keep the candy from running off" the slab and is the method used 
by candy makers with all candies except fondants, as those are 
the thinnest candies made when first poured out and it is almost 
impossible to keep them from running out underneath the bars 
if the batch is large enough to fill the space very full. 

These bars are very handy to have in making caramels, 
fudge, marshmallows and such candies as you can simply push 
them closer together and make" as small a square as is necessary 
to hold the batch. In making these candies always have your 
square small enough so that when you pour the batch out, it will 
just fill the space even with the top of the bars. If it is too 
small it is very easy to slide one bar out a little and make the 
space larger, but if your space is too large it is quite a job to 
push the bars together after pouring the candy in, as you will 
find out. Bars ^g inch high will make your caramels and such 
candies just the right thickness. 

Always cook your candy in a granite kettle if possible. A 
wooden paddle 15 or 18 inches long and about 2 inches wide at 
the end, is a very convenient article with which to stir your 
candy. For working up your fondants the best thing to use (if 
you have a slab) is a wall paper scraper. This is a small tool 



Instructions. 15 



with a steel blade about 4 inches broad at the end and with it you 
can scrape the candy up clean from the slap and get better results 
than doing this operation with a spoon. These articles may be 
purchased at any hardware store for about 25c. as that is the price 
for which we sell them. A broad wooden paddle will answer 
the purpose if you cannot get the other. If you use a platter to 
cool your candy on, it is better to use a large spoon as the scraper 
is only suitable for use where you have a slab. 

When melting bon-bon cream for dipping purposes or mak- 
ing wafers, the best thing to use is a small double boiler holding 
about one pint. The kind we give as a premium for selling out- 
fits, is the finest one on the market and we also have them for 
sale at 75c. apiece. If you have not an article of this nature, 
you may use a small bowl set in a pan of water or a better way 
still, is to get a bowl just the right size to set down in the top of 
your tea kettle or get a large tin cup that the bowl will set down 
in about half way, then fill the cup half full of water and you can 
see by this it will answer the same purpose as a double boiler. 
Whatever you do, do not attempt to melt a small amount of 
bon-bon cream for dipping purposes in a large double boiler, for 
the reason that if you have not enough depth to your melted 
cream it will cool too quickly. In other words, you will get 
far better results by melting your cream in something which 
confines it more closely and makes a depth to it, than you will 
by having it spread out very shallow in a large vessel. You 
must always melt this cream with hot water under it as it cannot 
be set directly on the fire. 

Another very handy article to have in the house for making 
candy is a candy hook, for pulling your taffy on. We have 
them for sale at 40c. a piece, and after pulling one batch of taffy 
on a hook you would never part with it for several times its cost. 
You can have one made by taking a round piece of iron about 
one half inch in circumference and 18 or 20 inches long, then 
bend up the lower half in a broad hook shape making the hook 
about 6 or 8 inches across. Have two holes drilled in the top 
part and screw it on some solid place in your kitchen where it 
will be out of the way and still will give you room for pulling 
your candy. Have the hook about level with your shoulders. 



16 Candy Making Secrets. 

Pulling candy on a hook does not tire your arms a particle and 
you can make your taffy so much lighter and fluffier by pulling 
it well. Pulling candy is very liable to blister your hands if 
you are not used to it, so it is best to wear an old pair of gloves 
for this purpose. Grease them a little at first, then if they should 
ever stick much after that, simply use a little corn starch on 
them. These gloves are also very convenient to use in making 
peanut brittle as you will find out. A cheap pair of buckskin 
faced gloves are about the best kind to use, but an old pair of 
ordinary heavy kid gloves will answer the purpose.' 

Chocolate creams may be dropped on any kind of oiled or 
waxed paper, but a better way is to drop them on white table 
oil-cloth. They will not stick a particle and this also makes 
them very glossy on the bottom, and there is no taste from the 
oil-cloth whatever. About the nicest method I know of is to 
get some small thin boards about 12 by 18 inches and cover them 
with the oil-cloth, stretching it very tight, and tack around the 
edges. You will readily see what a convenience these boards 
are as you can carry your creams out to cool without the neces- 
sity of putting anything under them, whereas if you should drop 
them on oil-cloth alone it is absolutely necessary to have these 
pieces of oil-cloth laid on something solid before you attempt to 
move them. These may be used repeatedly by washing them 
occasionally. For dropping cream bon-bons I always use wax 
paper of some description and only use the oil-cloth for dropping 
chocolates on. The oiled or waxed paper used in all cracker 
and cooking boxes nowadays, you will find \ T ery convenient for 
use in your candy making if you will take the time to press it out 
smoothly and put away until needed. 

For coloring your candies you may use any harmless colors 
you have on hand but we sell all colors put up in 10c. jars which 
we guarantee absolutely harmless and the finest ones we know of. 
They are in a paste form and the proper way to use them is to 
put the paste from one jar in a small bottle with a large mouth 
and add about one ounce of glycerine and stir well together. 
This makes a very strong color. and should be used very spar- 
ingly. 



Instructions. 17 



A funnel for dropping wafers or cream patties, filling corn 
starch molds, or making butter scotch wafers, is a very handy 
article to have. We have them for sale in the right size for home 
use for 25c. each, but if you wish, you may have one made by 
any tinner in the following manner : It is simply a tin funnel 
made like a cornucopia without a snout on it such as ordinary 
funnels have. It should be about 7 inches across at the top, 
and taper down to a point, having an opening at the small end 
about three-eighths inches across. I tell you how to use it later 
on. 

NUTS, FRUITS, ETC. 

You will find it much cheaper and far more convenient to 
buy nuts that are shelled than it is to buy them with the shells 
on and pick them out yourself. It takes on the average about 2 
pounds of nuts to make 1 pound of nut meats, so you can figure 
this out yourself and see how much cheaper it is, besides saving 
you all the trouble. 

Confectioners always use the raw Spanish peanuts for mak- 
ing peanut candy or salted peanuts. These are the small, round 
peanut and have a much finer flavor than the large ones. We 
have the shelled ones for sale at 12c. per pound so you will see 
it does not pay you to shell them yourself. In using these pea- 
nuts never try and take the skins off of them either when you 
put them in candy or when you salt them. In candy you will- 
never notice that the skin is on them, and in salted peanuts if 
you remove the skins the flavor is not nearly so good. In pea- 
nut candy, by using the raw peanuts and roasting them in the 
candy as I direct you will find the flavor far superior to candy 
which is made with peanuts previously roasted. 

Everyone knows how to crack English Walnuts, Black 
Walnuts and Hickory nuts in order to get them out as whole as 
possible. Pecans are a very hard nut to crack and get out whole, 
but by the following method you will find it is possible to get the 
majority of them out without breaking them : Cover them with 
water and let stand for several hours, then turn off the water 
and let them stand until they dry off, and crack-them as follows : 
There is a small vein running endwise on two sides of each nut 



18 Candy Making Secrets. 

and they must be cracked on the sides that have no vein on them 
and they will come out in perfect halves if cracked carefully. 
They are a very brittle nut, but soaking them as directed above 
prevents them from breaking, as you will find out. These are 
about the finest flavored nut for general purposes that you can 
use, and in the south especially, they may be purchased very 
cheap. For Penoche they are especially fine as are also hickory 
nuts. 

Pistachio nuts are very pretty for bon-bon tops as they are 
a small green colored nut with a peculiar flavor. They are all 
imported and sell for 10c. an ounce and are rather expensive, 
but you will use very few of them. Split them open on the seam 
running endwise. Save the perfect halves for topping purposes 
and chop the broken and off colored ones up fine and use for 
sprinkling over tops of chocolate creams or cream bon-bons. I 
always sprinkle chopped pistachio nuts over my chocolate coated 
nougat. 

In using pieces of candied cherries on bon-bons, always cut 
them in very small pieces as they look so much prettier than large 
pieces do. 

Angelique is a candied fruit or plant that makes a very 
pretty ornament as it is such a dark green color. It comes in 
long strips and when cut in small pieces about the thickness of a 
match, and an inch long and put on top of a white bon-bon it 
looks very dainty. You may have difficulty in procuring angeli- 
que, but we have it for sale at 10c. per ounce. 

HOW TO CHOP NUTS 

You will find the finest "way to chop nuts, is to spread them 
out on the table, take a large butcher knife and hold the point 
down on the table with the left hand and with the right hand work 
the knife up and down on the nuts, taking only a few at a time. 
By doing it in this manner you can chop them so much more 
evenly than by any other method. If you put them in a bowl 
and chop them with a knife the bottom is chopped to a powder 
before the top pieces are small enough. 



Instructions. 19 



BON BON FILLINGS 

Ground candied fruit and nuts make the finest fillings for 
bon-bons. If you have a food grinder run them through that, 
using the fine cutter. If you have not one, you can chop them 
fine enough with a knife. You may use any kind of fruit you 
wish, but cherries and pineapple are about the best ones for this 
purpose. They may be purchased in most any city and we also 
keep them for sale with our other supplies. A small amount of 
candied citron or orange peel is very nice to grind up with them 
if you are fond of these flavors. Ground figs make a nice filling 
when mixed with bon-bon cream as I direct. Ground nuts in- 
stead of chopped ones are the best for this purpose but if you 
have 'no grinder be sure to chop them very fine, as they are better 
to use that way. 

ITEMS TO REMEMBER 

Always moisten your slab a little before pouring the bon-bon 
cream, center cream or Bitter Sweet syrup on it. 



Always cook fudges, caramels and peanut brittle in a kettle 
large enough to allow for their boiling up, as candies of this 
description will boil over if cooked in a very small kettle. 



You will notice that the degree to which each recipe is to 
be cooked, is in large type opposite each formulae. This is so 
you will be able to notice it easily while cooking the batch. 



Whenever I speak of sugar, I always mean granulated 
sugar, such as everyone has in the house, unless I specify other- 
wise. Confectioners never cook the XXXX sugar as a great 
many think. 



For all candies except those which are creamed, such as 
fondants, etc., the slab must be well greased before pouring the 
candy on. You may use butter for this purpose, but you will 
find your candy is less liable to stick if you use lard and butter 
mixed, about half and half. 



20 Candy Making Secrets. 

A pair of family scales are a very convenient article to have 
in the house for other purposes than candy making. If you have 
none you must be very careful when using glucose not to get too 
much in your batch as it is very liable to' spoil it. A pint of 
glucose weighs one and one-half pounds and a pint of sugar 
weighs one pound. The best way to do if you have a pair of 
scales, is to set your kettle on the scales, notice how much it 
weighs, then add the desired amount of glucose and sugar. 



In making candy in small batches, it is almost impossible to 
tell you exactly how much water to use, but the general rule is 
to allow one quart of water to each 7 pounds of sugar and larger 
or smaller batches in the same proportion. But in smaller batches 
it is better to use a little more water in proportion to amount of 
sugar than you do in a large batch. Never add water for the 
glucose as that requires none. Simply add water for the amount 
of sugar you have in a batch. For instance, if your batch is 7 
pounds of sugar and 3 pounds of glucose, you only need to add 
a quart of water as you see by this you are never to take the glu- 
cose into consideration when adding water to a batch. 



XXXX sugar is the finest, smoothest sugar there is made 
and is used only for rolling candies in or working into the bon- 
bon cream. A great many dealers handle what is really a XXX 
sugar but this has a slight grit to it, and could possibly be used 
if you. cannot procure the other. This sugar is very liable to 
become lumpy if it is exposed to the air for any length of time, 
and if it is this way it is best to roll it well then sift it before 
using. If you should have any difficulty in procuring the XXXX 
sugar, remember that we handle it in connection with our other 
supplies and it sells for 10c. a pound. 



In cooking candies which require stirring, do not forget to 
stir around the edge well as it will stick there very easily. A gran- 
ite kettle with a round bottom made the same shape as a confec- 
tioner copper kettle wouid be the ideal one* for this purpose, as 
there is no edge around the bottom for the candy co stick in. 
There is no such kettle made as yet and I have tried for three 



Instructions. 2L 



years to have some house manufacture them in this style, but 
have never been able to do so. I hope before long* to succeed in 
having such a kettle made and will notify you if I am ever able 
to procure them. It would be the most convenient kettle you ever 
had in your house for cooking preserves and such articles in. 



To obtain good results when coating chocolates you must 
have plenty of chocolate, to work with. It is impossible to have 
your chocolates glossy and not streaked if you do not have 
enough chocolate melted to allow you to work it as I direct. 
The heat must be zvorked out of it thoroughly before it is put 
on the creams or they will be spotted after standing a little while. 
Another very essential thing to remember is, that your chocolates 
must cool quickly after they are coated or they will not be glossy. 



Waxed paper such as confectioners use and the same as we 
sell, comes in sheets 12x18 inches and for caramels it should be 
cut up in three strips, then cut each strip in 7 pieces, this making 
just the right sized paper with which to wrap a caramel. For 
wrapping Bitter Sweets or kisses of different kinds, cut the paper 
in 3 strips, then cut the strips in 4 equal pieces. The best way 
is to cut quite a number of the sheets at one time using a sharp 
knife for this purpose. It is very difficult to cut this paper with 
scissors as it slips so much. 

Simply fold your paper over as you desire to cut it, then 
cut the folded edge. 

If you have not a double boiler to melt your chocolate in 
the finest thing to use for that purpose is a small tin pail. Break 
up your chocolate, put it into the pail, then set this in a pan of 
hot water, and it is impossible for the water to ever boil up into 
the chocolate, whereas if you should put it in a pan and set this 
pan into another pan containing hot water it does not extend up 
high enough from the water to prevent it from bubbling up into 
the chocolate. This little idea is so easy to carry out and will 
save you so much trouble, I would advise you by all means to 
melt your chocolate in this manner. When you are through 
coating you can simply set the pail away containing the chocolate 
until you wish to use it again. 



Candy Making Secrets. 



In those recipes which call for cream you may use part cream 
and part milk and obtain very good results. Of course it will 
make nicer candy if you use all cream. When using part milk, 
it is best to add a small amount of butter to make up for the 
cream which is lacking - . 



In cooking fudge or opera caramels the cream is often liable 
to curdle, and the way to prevent it, is to stir it very hard just as 
you see it commence to curdle, as this generally stops it if you 
catch it in time. The curdling is often caused by your fire being 
too low and your candy not coming to a boil soon enough after 
putting it on. 

A FEW DONT'S 

Don't try to make candy after these recipes until you have 
read all the directions thoroughly. 



Don't forget to wipe down the kettle thoroughly as I direct, 
in making all candies except those which have cream in them. 



Don't scrape out the kettle when pouring out your batch of 
bon bon cream, center cream or Bitter Sweet syrup, as it will 
surely cause them to grain. 



Don't let the kettle drip a particle when pouring out the 
above candies, as it will cause the batch to grain if you do so. 



Don't put the syrup back in the batch if any of it runs out 
between the bars when cooling, as this will cause it to grain. 



Don't remove the skins from the raw Spanish peanuts 
before using them in candy or salting them, ab the flavor is 
much better if you leave the skins on. 



Don't allow your bon-bon cream to become too hot when 
melting it for dipping purposes. 



Don't write and ask me in regard to candie c not given in 
this book, as I cannot answer such questions. 



Instructions. 



2'6 



Don't add any water to it unless it is necessary to thin it and 
if yon do, be careful to add only a very little. If your bon-bons 
are soft after standing a day it is because you added too much 
water. 

Don't stir this cream too much while melting, as it must be 
given a chance to melt, and if you allow it to do so, it will become 



very thin. 

Don't try to coat chocolates with the ordinary sweet eating- 
chocolate sold in the stores all over the country. That chocolate 
is not made for coating purposes and you never can obtain good 
results by using it. 

Don't ever add any water, glycerine or any liquid whatever 
to yonr chocolate when melting it, as it will spoil it if you do. If 
your chocolate should act very sticky or gummy, it is because 
you allowed water to get in it in some manner. 



Don't expect good results with your chocolates unless, you 
coat them exactly as I direct, as that is the way in which all fine 
chocolates are coated. 

Don't be afraid this chocolate will soil your hands, as it 
never leaves a particle of stain on them. 



Don't disturb your bon-bon cream while cooling, as that 
will nearly always cause it to grain. 



Don't ever put any candy on the fire and let it stand without 
stirring it, as the sugar and glucose naturally will sink to the 
bottom of the kettle and will burn very easily, before it is well 
dissolved. 



Don't fail to enclose a stamp for reply if you wish any ad- 
ditional information, for if there is no stamp in the letter, you 
will get no answer and will only have yourself to blame for it. 



Don't use the clipping wire which we give with the outfit, 
to dip your chocolates with, as that is intended only for dipping 
bon-bons in the hot cream as I direct. 



24 



Candy Making Secrets. 



SOFT CENTER CHOCOLATE CREAMS 

The Bitter Sweet recipe given in this book, is the finest soft 
center cream made, but as that is molded by hand and you can- 
not make it in any shape desired, I will give you another fine 
recipe later on, called Soft Center Cream, and in this article will 
tell you how they are to be molded. 

This cream is too soft to be handled with your hands and 
must be molded in corn starch as follows : get several packages 
of the cheapest corn starch you can buy, the same kind as is used 
for cooking purposes, then take some shallow tin pans not over 
one inch deep, and fill them with the starch by sifting it in. It 
is absolutely necessary to sift this starch into the pan as it will be 
too solid if put in in any other manner. Level off the top even 
with the pan by scraping a long knife or ruler over it. Now 
take some small marbles and glue them on a stick about one inch 
wide and longer than your pans are wide. Put them about a 
half inch apart. Of course these marbles must be glued on the 
stick before hand in order to have them solid. Now take one 
end of the stick in each hand with the marbles down, and press 
them down into the starch. As your stick is longer than the pan 
is wide, you see it is impossible to press the marbles down only 
just so far. Lift them up very carefully and continue making 
impressions until your pan is full of them. Be very careful not 
to spoil any impression just made when making the new ones, as 
this starch is very treacherous and the molds are very easily 
broken down. Never attempt to move this pan with the impres- 
sions made before they are filled, as they are all very liable to 
run together. After they are filled you can move it as much as 
you wish. Now put the desired amount of center cream in a 
double boiler and melt it with very little heat. If you allow 

this cream to become too hot your centers will be too hard. It 
should be only good and warm but not hot. This heating it 
and pouring it into molds will cause it to harden sufficiently to 
be handled very easily in order to coat them. Add any flavor 
or color desired to the cream while melting it, then fill each im- 
pression level full. This may be done with a spoon or the best 
method is to fill them by using the funnel which I described be- 



Instructions. 2o 



fore. If you have a funnel, take a small round stick and round 
off one end of it so it will fit down snugly into the opening at 
the bottom. Put it down in the funnel then pour in your melted 
center cream and as you see, the stick will prevent its running 
through. Now hold the point over your impression in the starch 
and raise the stick just a trifle letting enough cream run through 
to fill the mold. Push the stick back in place very quickly 
which stops the cream from running out, then continue in the 
same manner until the impressions are all filled. With a- little 
practice you can do this operation very rapidly and much easier- 
than you can with a spoon. These centers, as they are called, 
will harden nicely in from 30 to 45 minutes. They never should 
be allowed to stand any longer than is necessary for them to 
harden, as they continue to become harder the longer they stand 
and consequently will not be so nice when coated. This starch 
does not stick to them a particle. Pick them out, blow off any 
starch on them, then coat with chocolate at once. They will 
mellow very nicely in several days, but if from any reason they 
are too hard, it is because your cream was cooked too high in 
the first place or you allowed it to become too hot when melting 
it. If you desire any especial shaped molds, you can make 
them as follows : fill your pan with corn starch, then take your 
piece of candy like the mold you intend making, and make about 
a dozen impressions in the starch with it, being careful to make 
them the. same depth. Take some dentists' Plaster of Paris and 
make a thick paste, then quickly fill each impression level full. 
Pick them out as soon as hard, smooth off any imperfections and 
glue them on a stick and use same as I directed you with the mar- 
bles. It is better to make your round ones this way also, as they 
can be glued on a stick better than marbles can. You can take 
a small stick and whittle off the ends of it either square, oblong 
or triangle shape, and with this make impressions for making 
Plaster of Paris molds as I directed before. This starch should 
be saved for molding purposes, as it may be used indefinitely and 
is much better when several months old and thoroughly dried 
out, as the molds will make a cleaner impression when it is dry 
than when it is the least bit damp. 



26 Candy Making Secrets. 

ACETIC ACID 

This is an acid extracted from vinegar and is not poisonous, 
and may be purchased at any drug* store for about 10c. an ounce. 
It is used to cut the grain of the sugar in bon-bon cream and Bit- 
ter Sweets. As you use so very little, an ounce will last you a 
long time. 

BON-BON CREAM 

5 lbs. sugar. 

6 drops acetic acid. 
240 Scant quart water. 

Put sugar and water in a kettle and set on hot fire, stir until 
well dissolved and just before it boils splash up on side of kettle 
with the paddle to wash down undissolved sugar, then wipe down 
sides of kettle with a damp cloth or sponge, then put in the acid 
and cover up and steam it for a few moments, then remove cover 
and put in thermometer and cook to 240 degrees. Remove ther- 
mometer and pour out batch on moistened slab or platter. Do 
not shake it around any more than possible in pouring it out 
and do this very quickly, being careful not to allow the kettle to 
drip any onto the batch. As soon as it is poured out take a cup 
of cold water and with your hand sprinkle a little over the top. 
This causes it to cool quicker and also keeps it from graining. 
Do not try to move it before it is cool, as shaking.it around while 
cooling will cause it to grain quicker than anything else. Have 
your slab or platter setting level so it will not all run to one side 
and cool unevenly, and you must not cook a large batch un- 
less you have the facilities for cooling it quickly. If it is neces- 
sary for this to stand quite a while in order to cool, that will 
nearly always cause it to grain on the bottom and when working 
the batch up, these little grains will be all through it. This 
recipe calls for 5 pounds as you see, but you can use any amount 
of sugar you wish, and I advise you to make as large a batch at 
a time as possible, as it acts better and is less trouble to make one 
large batch than it is two small batches. A medium sized plat- 
ter will only cool about a2/ 2 pound batch. As soon as the heat 
has left it, which you can tell by touching it with back of your 



Recipes. 27 

hand, start at edge and cream it by working it over and over, 
being careful to work every part of it. If you have a slab, use 
your scraper for this purpose and if you are using a platter, a 
spoon will be better. Continue this operation, occasionally 
scraping off your paddle into the batch with a knife and pretty 
soon it will commence to look cloudy, then will seem to become 
a little thinner and will immediately commence to thicken. This 
candy always becomes thinner just at the turning point, so do 
not think it is spoiled when you see it doing so, but keep right on 
creaming it and it will come out all right. Keep turning it over 
and over as rapidly as you can and get it up into a ball as it sets. 
Do not allow it to become hard before you get it into this ball 
as it will be rather difficult to handle, and should never be allowed 
to set before you get it up into this lump. In a few seconds, you 
will notice this lump has become very hard, but this is just as it 
should be. Take a clean cloth and wring it out in cold water 
so it does not drip, put this over the batch, tuck it in around the 
edges and let stand to season it. In an hour or so you will notice 
it is soft and creamy and is ready to put away. If you have made 
this as directed, it should be as smooth as velvet when putting 
a piece in your mouth, but if there should be a slight grit to it, 
it is because your batch grained for some reason. It is best to 
put it away in a stone jar and put a damp cloth over it, and in 
very cold weather do not keep it in too cool a place. This cream 
is used in a number of candies, and is better when a day or two 
old. It will keep nicely for several weeks, if you moisten the 
cloth occasionally. It is far better to always keep some of this 
fondant on hand ready to use, than it is to be obliged to make 
it and use it immediately. When you commence creaming the 
batch if it is sugary on top, or if when you scrape it up in cream- 
ing it you find it is gritty on the bottom, the batch will be no 
good for fondant as the gritty particles will not work out of it. 
In cold weather you should not allow it to stand after the heat 
has left it, as it keeps getting stiffer and you will find it pretty 
hard work to cream it. Some sugar will make a whiter fondant 
than others will, but you cannot tell anything about that by look- 
ing at your sugar. If a scum arises around the edge of the batch 
while cooking, remove it just before the batch is done. Be sure 



28 Candy Making Secrets. 



to have your slab or platter as cold as possible, and if the weather 
is warm it is best to take a piece of ice and rub over the slab 
before hand. The great secret in making this kind of fondant 
is in allowing it to become perfectly cold before creaming it. A 
very important thing to remember, is that the quicker this candy 
cooks and the quicker it cools the better it will be. If it should 
grain for you, the reason undoubtedly is one of the following: 
it cooked too slow, was disturbed while cooking or while cooling, 
or it took too long for it to cool. If it does grain I do not advise 
cooking it over for fondant again, as it makes it darker and is 
more liable to grain from being recooked. * This sugar, however, 
may be used for any other candies. From the length of these 
instructions you must not think this is very difficult to make, but 
on the contrary, the operation is easy if you observe the instruc- 
tions carefully as to cooking and cooling. 

MAPLE BON-BON CREAM 

Maple bon-bon cream requires a little more work to make, 
than the white does, as any candy with maple sugar in it has a 
tendency to be more sticky and takes longer for it to set. The 
process is exactly the same as in making the other bon-bon cream, 
but do not get discouraged and think it is not going to set, as 
it is bound to do so, providing you cooked it correctly. I would 
not advise you to use all maple sugar as 3 parts maple sugar and 
1 part of white or even half and half of each (providing the 
maple sugar is strong) you will find makes a very nice flavored 
bon-bon cream. Maple syrup may be used in the place of maple 
sugar if you wish, and if you do so, use about a pint and a half 
of the syrup to every pound of white sugar. Do not add any 
acetic acid in making maple fondant. 

SOFT CENTER CREAM 

4 lbs. sugar. 
1 lb. glucose. 
236 !^ pints of water. 

Put all this in kettle, set on hot fire, stir until it boils, wash 
down and steam, then put in thermometer and cook to 234 or 



Recipes. 29 

236, but do not allow it to go beyond 236 or it will be too stiff. 
If you like these centers pretty soft and can handle them, 234 
will be the right degree. When done, pour out on moistened 
slab and when cool, cream it in the same manner as directed for 
bon-bon cream. It will take you considerably longer to cream 
this than it does bon-bon cream, on account of the- glucose which 
is in it. Do not allow it to become thoroughly set on the slab, 
but just as it commences to get pretty stiff, scoop it up into a 
crock or jar and put the damp cloth over it same as you do with 
the bon-bon cream. This really should not be used for a day or 
two, as it has then had time to mellow nicely. This cream is 
used only for the centers of fine chocolate creams, as I direct 
under article headed SOFT CENTER CREAMS. 

PLAIN CENTER CREAM 

3 lbs. sugar. 
1% lbs. glucose. 
238 1 pint of water. 

Handle this exactly the same as the other center cream, ex- 
cept you must cook it about 2 degrees higher or 238. This re- 
quires longer to cream it, than the other does, as it contains more 
glucose in proportion. It is used in making Mexican Caramels 
and fudge as I direct. 

MAPLE CENTER CREAM 

3 lbs. maple sugar. 1 lb. glucose. 

236 1 R>- granulated sugar. iy 2 pints of water. 

Make this cream exactly the same as directed for the SOFT 
CENTER CREAM, cooking it to a scant 236. This makes a 
delicious center for chocolate creams when molded in corn starch, 
as I directed you how to do previously. 

CREAMED DIPPED BON-BONS 

By the following method you will be able to make the finest 
bon-bons there are made and at a very little cost. It will be 
necessary for me to go into details regarding one kind only, and 



Candy Making Secrets. 



you can then make any other kind desired. Take a small amount 
of bon-bon cream (about as large as a small teacup) and work 
into it about a 1-3 of a cup of chopped nuts. As you work these 
nuts in, it will be necessary for you to add some XXXX sugar 
in order to stiffen it so that it can be molded easily. You must 
work in enough sugar so that when you roll this into small balls 
they will be stiff enough to retain their shape until dipped. If 
you wish you may add a little vanilla flavoring while working 
it up. Now roll this into balls about the size of a small marble 
and lay on waxed paper. These are for the centers of your bon- 
bons and are to be dipped in melted cream as follows : into a 
small bowl set in warm water, (as I directed you before in arti- 
cle under "TOOLS") put some of the bon-bon cream and set 
on the fire and let the water boil under it until it has melted to 
the consistency of very thick syrup. It must be stirred occas- 
ionally in order to mix it through well, but do not stir it too 
much or it will not melt. If it is getting too hot before it has 
melted thin enough, add a few drops of cold water to it and stir 
in well. Test it by taking a little up in a spoon and touching 
your tongue to it. It should.be good and warm but not really 
hot. Stir in a little vanilla flavoring and set off the fire, but do 
not take it out of the hot water, then proceed to dip the centers 
in the following manner: take the dipping wire you get with 
this outfit, and with it stir the melted bon-bon cream a little bit 
in order to break the crust that forms on top, then quickly throw 
in one of the balls you have just made, push it under the cream, 
put the wire under it and lift it out, scrape it lightly across the 
edge of the kettle in order to remove some of the cream hanging 
onto it, then turn the wire over and lay the bon-bon on the wax 
paper. It will stick to the paper easily, so you can lift your wire 
up from it and with the melted cream that strings up with your 
wire, you may make any design you wish on the top. Proceed to 
dip the others in the same manner, but whatever you do, do not 
fail to break the crust on top of the melted cream as I directed 
every time before putting the center into it to be dipped. If you do 
this, they will come out nice and smooth, but if you fail to do it, 
they will be very rough looking. If this cream thickens too much 
to dip nicely, add a few drops of cold water and stir in well as it 



Recipes. • 31 

must be kept pretty thin, or your bon-bons will not look nice. It 
is impossible for me to tell you exactly how much bon-bon cream 
you must melt in order to dip the centers which you have made 
up, but I can give you an idea by saying that 1 pint of melted 
bon-bon cream will clip about 75 centers. A little double boiler. 
1 pint size, with a white porcelain inside pot, is a very convenient 
article for this purpose as well as many others around the kitchen. 
We keep them for sale at 75c. each, and are one of the premiums 
we give to those that assist us in selling outfits. Always make 
your bon-bons small as they are so much daintier looking, and in 
making the colored ones, be very careful not to get the colors 
too deep. Put in a very little coloring at a time until you have 
the shade desired. A small piece of marble slab is a very handy 
thing to have, to work and cut up these centers on. These bon- 
bons are the very finest ones made by anyone in the country, and 
will keep nicely for two or three weeks, as dipping them in this 
melted cream as I direct, seals up the pores and prevents them 
from drying out. If you have any trouble with your bon-bons 
being too soft, it is because you added too much water to the 
cream while melting it. As you see, I have just told you how 
to make a white bon-bon, and you may leave it perfectly plain or 
as you clip each one put a very small piece of candied 
cherry on the top as soon as you remove the wire from them. 
These bon-bons harden in a very few moments, so the ornaments 
must be put on very quickly. Following are a few ideas in re- 
gard to other varieties of bon-bons but as the centers are pre- 
pared the same and you dip them in the same manner, it will not 
be necessary for me to go into details. 

PISTACHIO BON-BONS 

Use chopped Pistachio nuts to work into cream for the cen- 
ters, press out into a flat cake about y 2 inch thick and cut up 
into small squares about J4 inches square, flavor your melted 
cream with pistachio or almond flavoring and dip the same as 
others, putting a half of pistachio nut on top, with the flat side 
up. 



?,2 



Candy Making Secrets. 



PINK BON-BONS 

Use ground candied cherries and other fruits to work into 
cream for the centers. Roll into balls, and dip in melted cream 
which has been colored a delicate pink and flavored slightly with 
rose. These may be left plain, but if you sprinkle some chopped 
pistachio nuts over the top of each as quickly as they are dipped, 
it adds to their appearance very much. I forgot to tell you in 
dipping a round bon-bon, when you lift your fork up with the 
cream hanging onto it, (after you have laid the bon-bon on the 
waxed paper) a pretty design to make is to twist the cream 
around in a small circle. When sprinkling these chopped nuts 
over the top, it is better to press them down slightly in order to 
make them stick. 

LEMON FIG BON-BONS 

Use ground figs to work into the cream for centers, flatten 
out and cut into small, oblong pieces. Color your melted cream 
yellow and flavor with lemon, dip in the same manner as others 
and put a half of a pecan or English walnut on top of each as 
soon as dipped, pressing them down slightly in order to make 
them stick. Do not press these nuts down too hard, or it will 
cause a base on the bottom of the bon-bon. 

ALMOND BON-BONS 

Use almond paste to mix with cream for centers, using 
about 1 part of the paste to 2 parts of cream, cut into squares 
and dip in melted cream which has been colored a delicate green, 
and put a half of an almond on top of each one with the flat 
side up. These almonds should be blanched and the skin re- 
moved, then split open carefully, using a half of each nut for a 
bon-bon. This almond paste may be purchased from any bakery, 
as they all use it in making maccaroons. We have it for sale 
with our other supplies. 

COCOANUT BON-BONS 

Use some of the cocoanut centers that I instruct you to make 
in that recipe later on. Roll into balls and 'dip in melted cream. 



Recipes. '"' 

either plain white, or colored and flavored as you wish, and you 
will find it makes a very fine bon-bon. If you wish, you may 
add some melted chocolate to the cream while melting it, and 
make a chocolate flavored bon-bon. 

MAPLE BON-BONS 

Use maple bon-bon cream with ground nuts worked into it 
for the centers, and dip them in melted maple cream. If you cut 
them into oblong pieces and put a half of a pecan on the top of 
each, it makes about the prettiest maple bon-bon you can make. 
You will find these the most delicious of all bon-bons, and much 
finer than any it is possible for you to buy anywhere in the 
country. . 

MARSHMALLOW BON-BONS 

Cut marshmallows into small squares and dip them in melted 
cream the same as others. This makes a very fine bon-bon, and 
is less work than' the others in which you must prepare the centers 
first. 

FIG PASTE BON-BONS 

Dip pieces of this in melted bon-bon cream and as soon as 
they harden, cut them in two with a sharp knife. These look 
very pretty in boxes. Pink or orange colored paste show up 
the best when dipped in this manner. 

OPERA CARAMEL BON-BONS 

Opera caramels made after the recipe I give you later on, 
and dipped in melted cream, make a fine bon-bon. You may 
dip them square or roll them into small balls. Chopped cherries 
or ground nuts may be worked into it the same as you do with 
the bon-bon cream before dipping, them. 

CHERRY BON-BONS 

Candied cherries dipped in melted bon-bon cream which has 
been colored a delicate pink, and flavored with rose or 
strawberry, make a delicious piece of candy. 



34 Candy Making Secrets. 

NUT BON-BONS 

Any kind of nut meats dipped in melted cream, the same as 
other bon-bons are dipped, make a very fine piece of candy and 
are nice to use in filling up the small places in the 'top of your 
candy boxes. 

DATE BON-BONS 

Remove the seeds from dates, roll them up tight, then dip 
in melted cream and when cool cut in two diagonally. These 
make a very pretty bon-bon. 

CREAM MINT WAFERS 

It is a very simple operation to make these wafers provid- 
ing you have your bon-bon cream all made up before hand. It 
takes only a few moments' time to make them and the actual 
cost is very small, as they contain nothing but sugar and water, 
and are the same as those sold for 35c a pound all over the 
country. Melt the cream the same as directed for dipping bon- 
bons, flavor with peppermint, adding a little water if necessary, 
as this should be slightly thinner than the cream used for dip- 
ping purposes. Pour into the funnel the same as I directed you 
to do in article on how to mold in cornstarch, which is headed 
/'Soft Center Creams." Proceed to drop them out on oiled 
paper, by lifting the stick just a trifle, only letting out enough 
cream to make the wafers about the size of a halt dollar. These 
will flatten out perfectly round if dropped carefully, and will 
harden very quickly, so theymiay be used in a short time after 
making them. In using this funnel, learn to do so as rapidly 
as possible, as this cream hardens so quickly in the funnel. If 
the operation is not done very rapidly, the cream hardens so you 
cannot drop them out nicely. They may be dropped with a 
spoon if you have no funnel, but the operation, as you will find 
out, is much slower and your wafers will not look so nice. 

WINTERGREEN CREAM WAFERS 

Make these the same as the preceding ones, only you must 
flavor with wintergreen and color the cream a delicate pink 
when melting it. 



Recipes. 35 

CHOCOLATE CREAM WAFERS 

Use melted bon-bon cream the same as for others, and add 
some melted chocolate to it and flavor with vanilla. 

MAPLE CREAM WAFERS 

For these wafers use the maple bon-bon cream and make 
them in the same manner as the others. These make probably 
the finest wafers of them all. 

VANILLA CARAMELS 

3 lbs. sugar. 
2 lbs. glucose. 
246 2 quarts of cream. 

Put sugar, glucose and 1 quart of cream on fire and stir con- 
stantly and cook until it is pretty thick or until it will form a soft 
ball when dropped in water, then add gradually 1 pint of the 
remaining cream, stir and cook up again to the same consistency 
as before, then add the remainder or last pint of the cream and 
stir and cook until it forms a good firm (but not a hard) ball 
when dropped in cold water. The consistency of this ball when 
thoroughly cooled in the water, will be the same as the caramels 
when they are perfectly cold. This is the only practical way to 
test caramels and if you do it as I direct, being careful not to 
cook them to too hard a ball, you will find they are a very easy 
candy to make. As these require so much stirring in order to 
keep them from sticking to the kettle, it is rather difficult to use 
a thermometer while making them, but it may be done, and if 
you should wish to use your thermometer, the proper degree to 
cook them to is about 246 or 248, according to how the weather 
is. Two degrees in caramels makes quite a difference in their 
consistency, so be very careful not to over cook them. In this 
recipe I give you the amount of cream to use, but of course you 
may use half cream and half milk if you wish, and still have a 
very fine caramel. They will stick very easily, so be careful to 
stir over the whole bottom of the kettle, as they commence to 
thicken. When cooked to the right consistency, set off the stove 



36 Recipes. 

and add about a tablespoonful of vanilla and also, if you wish to 
add any nuts to them, stir them in after removing from the stove. 
Pour batch out on slab, which must be well greased before hand. 
The iron bars I mentioned before, you will find very convenient 
to use when making caramels. Lay them on your slab, making 
a square plenty small enough so that the candy will fill the space 
level with the top of bars. If you find the space is a little too 
small, it is very easy to slip one bar out enough to hold the 
remainder of the batch. If you wish, you may acid to the batch 
while boiling, a small piece of paraffin wax about the size of a 
walnut, as this prevents them from being sticky and gumming up 
the knife while cutting them. As you probably all know, par- 
affin wax is absolutely indigestible and it is contrary to the Pure 
Food Law of this country for any confectioner to use this wax in 
making candy. We have a substitute, however, which answers 
the same purpose and is a purely animal product and not injurious 
in any way. We have this for sale in connection with our other 
supplies and it is not expensive. Of course it is possible to make 
caramels without adding anything of this nature, but if it is 
added, you will find they cut up much easier. It is better to let 
these stand over night in order to cool, and when cold remove the 
bars, use one of them as a ruler and mark the batch each way 
just the width of the bar. Cut off a strip about three caramels 
wide, then cut this strip cross-wise in strips of three caramels 
each, then cut those strips up as marked. This is the proper and 
easiest way there is to cut up caramels. Use a large butcher 
knife for this purpose and in cutting them never try to press your 
knife down through the batch, but cut them with a sliding motion 
of the knife, pushing it down through the batch and from you 
at the same time. This cuts them with a very smooth face on 
each caramel ; whereas if you attempted to push the knife down 
through the batch without using the sliding motion your caramel 
would be very rough looking. After trying this once, you will 
understand better what I mean. These caramels will lose their 
shape after being cut up unless the weather is very cold, conse- 
quently they should be wrapped in wax paper and packed away 
very tightly in a box. Cut the papers about 3x2 inches, wrap 
them, fold over the edges and pack away as directed until wanted. 



Recipes. 37 

CHOCOLATE CARAMELS 

If you wish a chocolate caramel, make them the same as the 
vanilla recipe adding enough chocolate when nearly done 
to make them a good, dark color. These should be cooked 
a trifle lower than the vanilla caramel, as the chocolate stiffens 
them up considerably when cold. Flavor these also with vanilla 
and pour out the same as the others. 

STRAWBERRY CARAMELS 

Make these the same as vanilla caramels and when done, add 
some red coloring and flavor with strawberry. You will find 
this caramel a very fine one and especially so, if coated with 
chocolate. 

MAPLE CARAMELS 

Use about half maple sugar and half white sugar and make 
these in the same way as directed for vanilla caramels, except you 
must not add any vanilla flavoring. 

NUT CARAMELS 

If you wish a nut caramel, they may be added to any batch. 
Black walnuts are probably the finest ones to use in vanilla 
caramels and in chocolate caramels, almonds taste better and look 
better than any other nut. Add them just before you pour batch 
out. 

MEXICAN CARAMELS 

1 lb. of sugar. 1 quart of cream. 

1 lb. of glucose. 1 lb. of center cream. 

Put sugar, glucose and 1-3 of the cream on the fire, stir 
constantly, and cook until pretty thick, then add half of remain- 
ing cream and cook up again same as before, then add remain- 
der of cream and cook until it forms a good firm ball in cold 
water. Set off" fire and add the center cream and 1 teaspoonful 



38 Candy Making Secrets. 

of vanilla, stir this thoroughly into the batch, then pour out on 
greased slab between bars same as other caramels. This is a 
vanilla caramel as you see, and if you wish to make the chocolate 
caramel or a nut caramel, you may add them just before pouring 
out. In this caramel, it is necessary to have the chocolate melted 
when adding to the batch. This is what is called' a "stand-up" 
caramel, and does not need to be wrapped, as it will never flatten 
out and lose its shape. It is especially fine to make in warm 
weather. If this caramel should fail to set hard enough to be 
handled easily, it is because you did not cook it quite high enough 
or did not stir it quite enough after adding the center cream to it. 

MEXICAN PENOCHE 

2 lbs. light brown sugar. y 2 lb. glucose. 

236 1 quart of cream. iy 2 lbs. bon-bon cream. 

Put sugar, glucose and cream on fire, stir constantly but 
gently, and cook to 236. Then set off fire and break the bon- 
bon cream up in small pieces with your hands and add it to the 
batch. If this cream is a little hard, work it in your hands first 
before adding it to the batch, then stir well until it commences 
to thicken. Add broken nut meats, (any variety and amount 
that you wish) stir them in well, and as soon as the batch is 
thick enough so that it will stand up when dropped out in small 
pieces, you must hurry and drop it out in the following manner: 
use a large spoon and take out a spoonful around the edge, as 
it stiffens 'there first, and with a knife push off small portions 
of it onto oiled paper. If it is slow in stiffening sufficiently 
in the kettle, let it stand a few moments, or you may add a little 
more bon-bon cream to it, which will stiffen it, and as you drop 
it out occasionally rub the batch up on side of kettle in order 
to grain it, which makes it stand up better. It should be stiff 
enough so it will stand up rough like and not flatten out after 
it is dropped onto the paper. It should harden in from 15 to 
30 minutes after being dropped out and will not stick to the 
waxed paper a particle. Pecans, Hickory nuts or English Wal- 
nuts are the best ones to use in this candy. 



Recipes. 39 

MARSHMALLOWS 

2 lt)s. sugar. . V 2 lb. glucose. 

240 2 oz - gelatine. 3 egg whites. 

1 large spoonful of cornstarch. 

First dissolve gelatine in about J4 pint of hot water. Cook 
sugar and glucose with a scant pint of water added, to 240, then 
set off fire and strain into the batch the gelatine water, and with 
a large French egg w T hip (or a common wooden paddle will do) 
beat the batch hard until it commences to look white. Have the 
egg whites well beaten, add them to the batch and continue beat- 
ing until it becomes very white and thick. Add vanilla flavoring 
to suit, while beating the batch. When it is very stringy and of 
a thick consistency when lifting up your beater, add the corn 
starch and stir thoroughly through the batch, then pour out on 
your slab (which has previously been well dusted with XXXX 
sugar) between the bars the same as you use for caramels, then 
sprinkle over the top with. XXXX sugar and let stand to stiffen. 
These are better if left over night before attempting to cut them 
up. When cutting them up use a long bladed, dull knife and 
cut them by pressing the knife down through the batch and not 
using the sliding motion that I directed you to use in cutting 
caramels, as these act just exactly opposite to what caramels do. 
As you cut them up, throw them into a pan and dust well with 
XXXX sugar. This Marshmallow (when properly made) is 
one of the most delicious ones you ever tasted and can be made 
any color or flavor that you desire. It may also be made with 
a chocolate flavor by adding melted chocolate to it just before 
pouring the batch out. 

VANILLA FUDGE 

2 lbs. sugar. l^Ibs. plain center cream. 

240 1 lb. glucose. 1 pint of cream. 

Put sugar, glucose and cream in kettle, set on fire and stir 
constantly and cook to 240. Then set kettle off fire and let 
stand nntilabout half cool, then add the 'center cream and stir 



40 Candy Making Secrets. 

it in well. The more you stir this (after the center cream is in) 
the quicker it will set and in fact, should be stirred pretty well 
so that it will not fail to set for you. Lay a piece of wax paper 
on the slab, put the bars on, and pour the batch out between 
them the same as directed for caramels. This paper will not 
stick a particle after the batch has set. Add about a teaspoon- 
ful of vanilla to the batch just before pouring out. Another 
way is to take a shallow pan and line it with wax paper and pour 
the batch into that, making it about one-half or y§ inches thick. 
When it has set, mark it pretty deep with a sharp knife into 
squares or small oblong pieces and it will break easily where 
marked. This makes a delicious, soft, creamy fudge and will 
stay moist for several weeks, whereas the ordinary homemade 
fudge as you all know, is very grainy and will dry out in a day. 
Letting it stand until partly cool as directed, and using the cen- 
ter cream in it are the essential points in making this fudge. As 
practically everyone who makes candy at home, makes fudges 
more than anything else, this one recipe is worth more to you 
than the price you pay for the whole outfit. 

CHOCOLATE FUDGE 

Make this the same as previous recipe and when you add 
the center cream also add enough melted chocolate to color it 
nicely. Also add a little vanilla flavoring, stir in well and pour 
out on waxed paper the same as directed for the other fudge. 
Ordinary bitter Baking Chocolate is all right to use in this fudge 
and do not add too much as your fudges will taste better if not 
too strong with chocolate. Whatever you do never cook choco- 
late in your fudge as it is far better (as you will find out) to 
add the chocolate after the fudge is done. 

BLACK WALNUT FUDGE 

Make this the same as Vanilla Fudge and just before you 
pour it out, add some finely chopped Black Walnut meats. These 
(as you know) are the ordinary Walnuts that grow wild every- 
where. They give candy a delicious flavor liked by everyone. 



Recipes. ■' 41 

MAPLE FUDGE 

Make this same as directed for vanilla fudge, using part 
maple sugar instead of all white sugar, or maple syrup may be 
used if you do not have the sugar. This makes a delicious fudge. 

COCOANUT KISSES 



iy 2 lbs. sugar. 

% lbs. bon-bon cream. 

1 large cocoanut, grated. 



Put sugar and about y 2 pint of water on fire and stir until 
it boils, wash down the sides of the kettle then add the cocoanut 
and stir until it is cooked pretty thick or until most of the mois- 
ture is out of it, and is stringy if tried by taking a little between 
the thumb and forefinger and blowing on it until cool. It should 
string out and seem pretty sticky as you pull your fingers apart. 
It is best to set this off the fire while testing it in this manner 
as it burns very easily. If it is not cooked enough, your kisses 
will not harden for you. When cooked sufficiently, break up 
the bon-bon cream, put into batch and stir through well and add 
a little vanilla flavoring. Keep stirring the batch until it com- 
mences to thicken, but if it should not seem inclined to do so, 
add a little more bon-bon cream which will help it along. As 
you see, this should be handled similar to Mexican Pen.oche and 
should be stiff enough to stand up when dropped out. As soon 
as it is ready, commence around the edge and with a common 
kitchen fork take out a small amount and lay on waxed paper, 
lifting the fork up gradually so the. cocoanut will string up as 
you clo so, which makes them rough looking as they should be. 
Make these a small oblong shape. When you commence drop- 
ping them out, if they are inclined to flatten out, the batch is not 
stiff enough and should be stirred a little longer before continu- 
ing to drop them. You may make the whole batch vanilla flavor, 
or half vanilla and then to the last half of the batch add a little 
pink coloring and strawberry flavor and drop out in the same 
manner. Or if you wish, you may make the first 1-3 of the batch 



42 Candy Making Secrets. 

vanilla, the next 1-3 strawberry, then to the remainder add a 
little melted chocolate and vanilla and thus have three kinds of 
candy from the same batch. If the batch should become a little 
too stiff to handle easily, add a very few drops of cold water 
and stir in well in order to thin it. You may use desiccated 
cocoanut if you wish, but as that is so dry and tasteless, it can- 
not be compared to fresh cocoanut. If you do use it, use about 
34 of a pound to this size batch. 

COCOANUT PATTIES 

Make same as previous recipe and drop out in small round 
patties and as you drop them, have someone put a half of a 
candied cherry on top of each and press down well. These make 
a very pretty candy. 

COCOANUT CREAM BAR . 

This is made exactly the same as cocoanut kisses, and must 
be stirred until very thick then poured out on waxed paper be- 
tween iron bars and when hard, mark well with a sharp knife 
and it will break apart easily. This also makes a very pretty 
candy if you pour out half the batch white, smooth out so it 
only comes about half way up on the bars then color the remain- 
der a delicate pink and flavor with strawberry and pour this on 
top of the other. When broken up, these two colors look very 
pretty put together in this manner. The whole batch may be 
flavored and colored with melted chocolate if you wish, and 
poured out in the same manner. 

COCOANUT CENTERS 

1 lb. sugar. % lb. butter. 

1 lb. glucose. 2 lbs. grated cocoanut. 

I give you these amounts as this will make a good sized 
batch, but you may use any amount of cocoanut you wish and 
as you can see by the recipe, you are to use the same amount of 
sugar and glucose together, as there is of the grated cocoanut. 



Recipes. 43 

For instance, if you should only have a pound and a half of 
grated cocoanut, you are to use ^4 pound of sugar and J4 pound 
of glucose. Put sugar and glucose with enough water to dissolve 
it on the fire, stir and wash down sides of kettle when it comes 
to a boil, then add the butter and the grated cocoanut and stir 
constantly until it has cooked practically dry and. is very thick 
and oily looking. There is no exact degree to cook this candy 
to, but it must be cooked until it will not stick to the sides of the 
kettle while stirring it, or in other words seems to slide right off 
the sides of the kettle. This is about the best way that I can 
explain how to cook this candy. If you have any doubts about 
it, you can set it off the fire and take a little and try in cold water, 
when it should form a soft ball if it has been cooked enough. 
When done, add a little vanilla, stir in well and scrape out into 
a pan and let stand until cool. This will keep indefinitely in 
this manner and can be used as wanted to roll into balls and 
coated with bon-bon cream or with chocolate. Be careful not 
to cook it too long or the centers will be too hard. 

The best way to prepare fresh cocoanuts for this candy, is 
to put them through a food grinder if you have one, using the 
fine cutter, the next one coarser than the one that is used for mak- 
ing peanut butter. 

COCOANUT CARAMELS 



The finest piece of cocoanut candy there is made, is to take 
this cocoanut center recipe and cook it a little harder than you 
do for the cocoanut centers. When tested in water, the ball 
should be good and firm as that will be the consistency of the 
caramel when cold. When done, add a little vanilla flavoring, 
stir through well, then pour the batch out on a greased slab, 
spread out a little so it will cool off partly, and when about half 
cool get it up into a lump and press out smooth as much as you 
can, then with a rolling pin roll it out into a flat cake about the 
thickness of a caramel, being careful to keep the batch as near 
square as you can as it will cut up into a prettier shaped caramel 
around the edge than it will if the edges are very uneven. Let 
stand until perfectly -cold, then mark in caramel sizes and cut 



44 Candy. Making Secrets. 



them up, and as you cut them throw them into a pan of granu • 
lated sugar, shake around well, then take them out and put into 
a dish or box and they may be used at once if you wish. This 
sugar will never taste on them, and prevents them from sticking 
together. This is a delicious piece of candy if it is not cooked 
too high and with a little practice, you will be able to tell just 
when they are done, without having any trouble. 

OPERA CARAMELS 

4 lbs. sugar. Tablespoon glucose. 

240 1 Quart of cream. 14 teaspoon cream of tartar. 

Put all this in kettle set on hot fire and stir constantly and 
cook to 240. Remember you do not cover and steam this candy. 
If the batch should commence to curdle whip it very hard for a 
few moments, as that will nearly always prevent it from curdling 
very much. If it is going to curdle, it will do so just before it 
comes to a boil and is often caused from your fire not being hot 
enough. After it boils well, it should not be stirred too hard as 
that is very liable to grain it. It must be stirred only enough 
to prevent its sticking to the kettle. When done, pour out on 
slab and let stand until cool. Moisten the slab a little before 
pouring it on, but I would not advise you to use the same side 
of the slab for this candy, as you do for your bon-bon cream, as 
the grease in it seems to get into the pores of the slab and pre- 
vents your bon-bon cream from acting right. When cold, or 
practically so (do not let this stand until stone cold or it will be 
pretty stiff) put a teaspoonful of vanilla into the batch and 
cream up in the same manner as directed for bon-bon cream. 
When it sets, cover with a damp cloth for an hour or two, then 
remove cloth and with your hands knead it until perfectly smooth. 
You will find it does not stick to your hands a particle. Now 
take a shallow box lid about % of an inch deep lined with wax 
paper, and fill the lid with the candy, pressing it down and 
smoothing off level with the top of the lid. Let this stand over 
night, then turn the lid over and the candy will drop out. Re- 
move the wax paper and cut the batch up into caramels. As 
you probably know, these are a very smooth caramel without 



Recipes. 45 

any chew to them and when properly made, are one of the most 
delicious candies you can make. You may divide the batch if 
you wish, and to part of it add some melted chocolate, work it 
in well, then mold in the same manner and you will have a choco- 
late caramel. You may also take part of the batch, add some 
pink coloring and strawberry flavoring, and make a very fine 
caramel. Another way is to take two of these colors and mold 
them in a box lid, filling the lid about half full of one color, then 
adding enough more to fill the lid to the top. When cut up, 
these look very pretty. 

MAPLE OPERA CARAMELS 

Make these the same as previous recipe except use 2 pounds 
maple sugar and 2 pounds granulated sugar, -or if you have no 
maple sugar, you may use about 3 pints of maple syrup in its 
place. To those liking maple candy, this is one of the finest 
there is made. 

TUTTI FRUTTI CARAMELS 

Make a batch of vanilla opera caramels, then cut up a 
number of candied cherries and some candied pineapple if you 
have it, and when kneading the batch, work these through it, 
also adding some nut meats if you wish. Mold the same as 
directed for the other opera caramels. 

BUTTERSCOTCH WAFERS 

2 lbs. sugar. 14 lb. butter. 

300 % R>- glucose. % pint of water. 

Put sugar, glucose and w T ater in kettle, and set on hot fire, 
stir until dissolved, wash down and steam kettle and cook to 300. 
Remove from fire, put in the butter, stir until dissolved, add a 
little lemon extract then pour into your funnel and drop out in 
small patties on a well greased slab. Before they are perfectly 
cold, you must loosen each one by running a thin bladed knife 
under them. This is done to prevent them from sticking and if 
you fail to loosen them before they are cold, you will readily see 
why it must be done. If you wish to, you may run this batch 



46 Candy Making Secrets. 

out on a greased slab between bars, spreading it out as thin as 
possible, mark into squares when partly cool, run a long knife 
under it in order to loosen from the slab, then when cold it will 
easily break up. 

OLD ENGLISH TOFFEE 

(SOFT BUTTER SCOTCH) 

2 lbs. granulated sugar. iy 2 lbs. glucose. 

1 lb. light brown sugar. . % lb. butter. 

256 % teaspoonful ground ginger. 

Put sugar, glucose and 1 pint of water on fire, stir until 
dissolved, wash down and steam well, then put in thermometer 
and butter and ginger, and cook to 256. This should be stirred 
gently after adding the butter to prevent its sticking. When 
done, remove from fire, add a little lemon extract, then pour out 
on well. greased slab between bars. Spread the batch out so it 
will not be over a Y\ of an inch in thickness. As soon as cool 
enough, mark pretty deep with a knife, also loosen it from the 
slab as directed for the other butterscotch, then when cold it will 
break up easily. This is a soft, chewy butterscotch and may be 
cooked 2 degrees lower or higher, according to the weather. 

PEANUT BAR 

1 lb. sugar. 
y 2 lb. glucose. 

2 lbs. raw peanuts. 

Put sugar, glucose and a little water on the fire, stir until 
it boils, wash down sides of kettle, then add the raw peanuts and 
stir gently until they are roasted. You can tell by the looks of 
them when they are done, and about the time the peanuts are 
roasted, the candy will be cooked sufficiently. Add a little salt, 
stir through the batch well, then pour out on greased slab be- 
tween bars, spreading out the batch about one inch thick. When 
partly cool, remove the bars and cut up in strips about 3 or 4 
inches wide, then cut these strips cross wise into pieces about an 
inch wide. Do this cutting' with a quick sliding motion of the 
knife, and not by pressing the knife down through it as that will 
spoil the shape of the bars. If you wish, you may let the batch 



Recipes. 47 

stand until perfectly cold, then break it up into small pieces, but 
if you do this it is best to run a knife under the batch before it 
is cold, in order to prevent its sticking to the slab. 

ALMOND BAR 

1 lb . sugar. 
y 2 lb. glucose. 
280 2 K> s - almonds. 

Cook sugar, glucose and about a half pint of water to 280, 
then remove from fire, add a little lemon extract and quickly 
stir the nuts into this. Pour out on greased slab between bars 
and cut up as directed for peanut bars. You may make any kind 
of a bar candy in this same manner, adding less nuts than I 
direct if you wish, and still have a very fine piece of candy. 

HICKORY NUT BRITTLE 

1 lb. sugar. Heaping tablespoon butter. 

% lbs. glucose. Teaspoonful salt. 

280 l 1 /^ ft* s - nuts. y 2 teaspoonful lemon extract. 

Cook sugar, glucose and a little water to 280, set off and 
add the butter, salt and lemon extract, stir until butter is dis- 
solved, then add the nuts and stir them quickly through the batch 
and scrape it out on a greased slab. Then with a fork in each 
hand, quickly pick the batch apart in small pieces, flattening the 
pieces out a little as you do so. While picking it apart in this 
manner, it is best to turn the batch over occasionally and fold 
it together in order to prevent its hardening too much on the bot- 
tom. This is undoubtedly the most delicious nut candy of any 
description it is possible to make, as you will find by trying it, 
and as you see, it is not a difficult recipe. 

PEANUT BRITTLE 

iy 2 lbs. sugar. 1 lb. raw Spanish peanuts. 

% lb. glucose. 1 tablespoonful soda. 

250 2 oz. butter. 1 teaspoonful of vanilla. 

Cook sugar, glucose and a scant pint of water to 250, then 
remove the thermometer and put in the butter and peanuts and 



48 



Candy Making Secrets. 



stir batch from now until done. This must be cooked until the 
batch begins to turn a little brown and the skins pop open on the 
peanuts, or in other words until they are roasted, which you can 
tell by looking at them closely. Remove from the fire, add the 
vanilla, then the soda and stir rapidly and it will become very 
light and foamy. This operation must be done very quickly 
and the batch at once poured out on a greased slab. The batch 
will flatten out considerably but do not disturb it for a few 
moments, or until you notice it becoming a little stiff around the 
edges. Then run a knife under it to loosen from the slab, cut 
the batch in two in the middle, and quickly flop each half over. 
In doing this, catch hold of the cool edges and it will be stiff 
enough to enable you to turn it over in this manner. As soon 
as you turn it over, commence around the edge and stretch it out 
very thin. Do not pull it apart any more than possible, but 
gradually keep stretching it as it becomes cooler, as the thinner 
you get it the nicer it will be. This is undoubtedly the finest 
peanut candy there is made, as it is as crisp as a wafer. It is 
really a cold weather candy, as warm or damp weather will cause 
it to become sticky, so I advise you if you intend keeping it for 
any length of time to put it away in something air tight. 



YANKEE CRISP 





iy 2 lbs. sugar. 


y 2 cup molasses. 


200 


%, lb. glucose. 


10 quarts popcorn. 


270 


2 oz. of butter. 


Tablespoonful salt 
1 cupful raw peanuts. 



Cook sugar, glucose and water to 260, adding the peanuts 
when the batch is about half done, then add the butter and molas- 
ses and cook to 270, stirring constantly after adding these last 
two ingredients. Have your corn previously popped and put in 
a large pan, then pour this batch over the corn, having someone 
stir it well as you do so, adding the salt while mixing it up. 
When well mixed it is best to empty this out of the pan onto 
your slab and spread out a little in order to keep it from settling 
down too solid. This is a delicious candy easily prepared. 



240 



Recipes. 49 

POPCORN BALLS 



Have about 10 quarts of corn popped, shake out the un- 
popped kernels, then cook \y 2 pounds sugar and l]/ 2 pounds 
glucose with a J / 2 pint of water to 240, add a little vanilla and 
slowly pour this over the corn, stirring it well as you do so. 
Moisten the inside of your hands with a little cold water and 
take out the desired amount of the corn and press it into a ball. 
Moistening your hands will prevent the batch from sticking to 
them while molding the balls and it is necessary to moisten them 
each time before making a new ball. You may use maple sugar 
instead of white or use white sugar and color the batch pink and 
flavor it with strawberry before pouring over the corn if you 
wish. The glucose used in this, prevents the candy from going 
to sugar while stirring it through the corn. 



220 



COCOANUT PUFFS 



For this candy you must have some macaroon cocoanut, 
which is the very fine granulated kind and is used by bakers 
principally and may be purchased of them, but we also keep it for 
sale in connection with our other supplies. Put it in a pan and 
set in the oven and roast it to a very light brown, shaking the 
pan often in order to roast it evenly. Do not allow it to become 
too brown in the oven, as it will darken considerably before it is 
cool. This must be prepared before hand. Take y 2 pound 
sugar and a little water, put in a very small stew pan and cook 
to 220, set off the fire, stir in a little vanilla and about a table- 
spoonful of bon-bon cream. Have some marshmallows ready 
and drop them in this syrup one at a time, pushing them under 
in order to get the syrup all over them, then lift out with your 
dipping wire and throw them in the roasted cocoanut. Have 
someone roll them around quickly in order to cover them with 
the cocoanut, then pick them out and lay on waxed paper to cool. 
These make a very easily prepared and pretty candy, and are 
liked by a great many. 



50 Candy Making Secrets. 

TURKISH NOUGAT 

3 lbs. sugar. 4 egg whites. 

2 lbs. glucose. y± lb. strained Honey. 

200 1 pint of water. 

Cook sugar, glucose, honey and water to 260. Have the 
egg whites well beaten, put them in a granite kettle, then slowly 
pour the batch which you have just cooked into them, beating 
constantly, and continue beating or stirring, until the batch is 
pretty stiff and waxy looking, then add about 1 teaspoonful of 
vanilla and 1 pound nut meats, mix through well and pour out 
in a small wooden box which has previously been lined with 
wafer paper. Let stand over night, then turn out of box and 
slice off as wanted. If you wish to make a chocolate nougat, 
you may add some melted chocolate to the batch just before you 
pour it out and stir through well. The honey may be omitted, 
but the flavor is nicer if it is put in. 

HONEY NOUGAT 

This candy requires the cooking of two batches which are 
poured together. When done, it should be poured on a slab 
between iron bars about 1 1-4 inches high, or wooden bars would 
answer the purpose. You must first place wafer paper on the 
slab, and stand strips of same against the bars, and when the 
nougat is cool you cut wafer paper up with the batch. This 
paper is made from rice flour and is good to eat, so do not remove 
it. It comes in sheets about 9x11 inches and is handled only by 
confectioners. It is the same as is fed to goldfish, so you will 
probably know by this what it is like. We have it for sale with 
our other supplies, and it sells for 4 sheets for 5c. This candy is 
too sticky to run out on wax paper, but if your slab is well 
greased you may possibly be able to get along without using the 
paper and it will not stick to the slab, You may run this candy 
between iron bars $/$ inch high and it will be easier to cut up 
but will not look so nice, as when you have it 1 1-4 inches thick, 
mark it off in about % inch squares, cut off a strip of 4 squares, 
then cut that strip into smaller ones as marked, the wafer paper 



Recipes. 51 

will be on each end of piece and all 4 sides will show the nuts 
and fruit which is in it. In cutting it, use a large sharp knife 
and cut it with a sawing motion. You must never try to press 
the knife down through it, as it is too sticky, but if you use the 
sawing motion that I direct, ,you will find it cuts very easily. It 
must be wrapped in wax paper or coated with chocolate, as it 
will become sticky very soon in damp weather. This is the finest 
candy of any description there is made and probably the most 
difficult one there is to make, but as it is so delicious it will repay 
you for your trouble. 

FIRST BATCH 

V 2 lb. sugar. % lbs. glucose. , 

268 % R>- strained honey. 5 egg whites. 

Cook sugar, glucose and honey with a little water, to 268. 
If a scum arises around the edge remove it before the batch is, 
done, set off the fire and let it cool partly, or it will curdle the egg 
whites. While it is cooling, beat the whites well and put them 
into the batch a little at a time, beating constantly as you do so 
until they are all in, then it is best to continue beating the batch 
most of the time, until the second batch is done, which you must 
now put on to cook. 

SECOND BATCH 

% lb. glucose. 
280 % lb. sugar. 

Cook sugar and glucose and a little water to 280, then pour 
this into the other batch beating constantly as you do so. Add 
about 1-2 teaspoonful of vanilla. Continue beating the batch 
until it is pretty thick, then add about iy 2 pound nut meats and 
a few candied cherries, mix them through well and pour out as 
directed. It is best to, beat this batch until pretty stiff and have 
the bars fixed so the batch will be a little higher than they are, 
then put wafer on top of the batch and a board on top of that 
and set something heavy on it in order to press it down, which 
makes the candy very solid as it should be. Be sure to have this 



52 Candy Making Secrets. 

board wide enough so it will extend beyond the edge of the bars 
and not press down into your batch and spoil it. If you wish 
this nougat harder, you may cook the second batch 5 or 10 de- 
grees higher. 

ALAKUMA 

This candy also requires the cooking of 2 batches, but is 
not so difficult to make as the Honey Nougat is. 

FIRST BATCH 

1^4 lbs. granulated sugar. 5 egg whites. 

246 Pinch of cream of tartar. 

Cook the sugar and cream of tartar with about y 2 pint of 
water to 246. Beat the whites well, put them into a granite 
kettle and pour this syrup into them very slowly having someone 
beat the batch constantly. You may cook the first batch and not 
commence beating the eggs until it is done, as letting it stand 
while you are beating them, will cool it off a little which should 
be done in order to prevent the eggs from curdling. When this 
first batch is cooked and standing to cool, be very careful and not 
move it any more than possible as it is liable to grain it. Now 
put your second batch on to cook and while this is cooking it is 
better to beat this first batch most of the time. 

SECOND BATCH 

iy 2 lbs. sugar. 
256 i 1 /^ ^ s - glucose. 

Cook the sugar and glucose with a 1-2 pint of water to 250, 
then pour this slowly into the first batch, having someone beat 
it all the time. Add a little vanilla and a few nut meats and can- 
died cherries or pineapple cut into small pieces. Continue beat- 
ing this until it becomes pretty thick, then pour out on your slab 
between the same iron bars, or pieces of wood that I direct you 
to use in making the Honey Nougat. You may if you wish, 
pour this out into a shallow pan. This must be poured onto 
wafer paper the same as Honey Nougat. If you have not this 



Recipes. 53 

paper, you may use some very heavy waxed paper and it will not 
stick to that very much. Sometimes it will not stick to this 'wax 
paper a particle, but other times if the batch does not seem to 
be stiff enough, it is liable to stick more or less. Cut up any size 
desired. 

ORIENTAL FIG PASTE 

In making this candy, it is necessary for you to have some 
Japanese Gelatine. This is not an animal gelatine as others are, 
but is purely a vegetable product. Some confectioners who have 
this recipe, keep this gelatine on hand, but otherwise it can only 
be bought at wholesale houses. We have it for sale at 10c. an 
ounce. Following is the recipe : 

2 lbs. sugar. 1 oz. gelatine. 

1 lb. glucose. 1 quart of water. 

Cut the gelatine into small pieces and pour over it 1 quart 
of warm water and let stand for several hours or even over 
night would be better. Put this gelatine water in a kettle, set 
on fire and stir until it comes to a boil and the gelatine is all 
dissolved. Have your sugar and glucose weighed out into 
another kettle, then strain this gelatine water into that and set 
on stove, stir constantly and cook until it is very stringy in 
dropping it off the paddle. This sticks very easily, so in stirring 
scrape bottom of the kettle well. When upon lifting up the pad- 
dle it clings to it and drops off rather thick and stringy, it is 
done. Another way to test it, is to take a little from the paddle 
between your thumb and forefinger, blow on it well in order 
to cool it, then pull your fingers apart and it will string out be- 
tween them.. Blow on this string and if it seems pretty tough 
and will stretch out and back when blowing upon it, it is done. 
It is best to set this off the fire while testing it in this manner 
in order not to over cook it. When done, add a sufficient num- 
ber of ground figs to flavor it well, and also a small amount of 
lemon extract, then pour out on your slab between iron bars the 
same as you do caramels, except in this recipe the slab must not 



54 Candy Making Secrets. 

be greased but must be well dusted with XXXX sugar before 
pouring the candy onto it. Sprinkle over the top well with this 
sugar and let stand over night in order to harden it. As this 
candy does not set very quick, there is no need to be in a hurry 
about pouring it out. It is best to stir it considerable in order 
to thicken it so the fruit in it will not come to the top after it 
is poured out. Cut this up the same as directed for Marshmal- 
lows by simply pressing the knife down through it. This candy 
may be made any flavor or color that you wish and leave out the 
figs. Flavored with strawberry and colored red, makes a very 
nice piece of candy. 

GLACE NUTS 
290 

Cook about iy 2 pounds of granulated sugar and a good 

pinch of cream of tartar or a tablespoonful of glucose, with a J4 

pint of water to 290. Then set off fire, add a few drops of lemon 

extract and dip the nuts the same as you do Cream Bon-bons 

using the dipping wire for that purpose, but in dipping these it 

is not necessary to stir the syrup at all and in fact, the less you 

disturb it while dipping, the more you will be able to dip before 

the syrup becomes too thick. As you dip these out, lay them on 

a piece of tin or the bottom of a tin pan as they will not stick to 

that a particle when cold. They, harden very quickly as you will 

see. Small pieces of figs or candied fruit and especially candied 

cherries are fine when dipped in this manner. Dip as rapidly as 

possible, as this syrup hardens very quickly and when clipped, 

these candies should be used very soon or kept in something air 

tight. 

SCOTCH KISSES 

Make a batch of brittle Butterscotch after the recipe given 
you before, and when done dip marshmallows in it the same way 
as directed for dipping Glace Nuts. The candy will run down 
on these, and form a base at the bottom to a certain extent, but 
that cannot be prevented. This makes a delicious candy and is 
very easily prepared. 



Recipes. 55 

FIG BRITTLE 

2y 2 lbs. sugar. 1 lb. glucose. 

285 Scant pint of water. 

Cut up some figs and put them in a well greased platter or 
on the slab between bars, then cook the above ingredients 
to 285, set off the fire and add a little lemon extract, then pour 
this over the figs. For this much syrup it will take about 2 
pounds of figs. A few nuts mixed in with the batch improves 
it. Loosen from the platter before perfectly cold and break up 
to suit. 

STUFFED DATES 

Take some bon-bon cream, flavor as desired, work into it a 
little XXXX sugar in order to stiffen it, then remove the seeds 
from the dates and stuff them with this cream. The best way 
as you know, is to roll the cream up into small oblong pieces 
about large enough to fill the date, then press well together and 
dust with XXXX sugar. 

NUT STUFFED DATES 

Remove seeds from dates and fill each one with fine chopped 
nuts, press them well together and dust with XXXX sugar. 
You will find this makes a very fine piece of candy. 

MAPLE CREAM CAKES 
238 

Take 2 pounds maple sugar and a scant pint of water and 
cook to 238. Set off the fire and add to it about J4 or 1 pound 
of white bon-bon cream, stir in well, and as this will cause it to 
thicken it is necessary to set it on the fire for a moment or two, 
stirring constantly until it thins enough so that it may be dropped 
out. The best way is to pour this into your funnel and drop 
out in small, fluted, individual cookie pans, if you have any 
such articles around the house. Of course if you have not these 



56 Candy Making Secrets. 

pans, this may be poured out into shallow pans or saucers and 
when it has set you will find it is a very fine piece of maple candy 
and much better eating than the hard grainy maple sugar is. 
Maple syrup may be used instead of sugar if you wish and if 
you do use it, use about 3 pints of the syrup for this batch. When 
you set it back on fire to heat it, do not heat it too much or the 
cakes will be too hard. 

VANILLA TAFFY 

2y 2 lbs. sugar. 
258 1 It), glucose. 

Put sugar, glucose and a scant pint of water on fire and cook 
to 258, then pour onto greased slab and as soon as it cools around 
the edges, fold in towards the center, and as it cools continue 
folding it in as before and turn the batch over onto a cooler part 
of the slab. When cool enough pull well on hook. I told you 
before how to make a hook for pulling taffy. After pulling one 
batch of candy on a hook, you will never be without one. Put 
the batch on the hook and pull down on it as far as you can, then 
throw the batch up over hook and pull out as before. You will 
be able to make taffy so much lighter and fluffier by using the 
hook and it will not tire you as it does when you pull it in the 
old fashioned way, using your hands only. Pour a little vanilla 
over the batch while pulling, and never grease your hands in 
pulling taffy, but use corn starch on them which prevents the 
candy from sticking better than it does if you use butter on your 
hands. An old pair of kid gloves kept for this purpose, are 
very handy in order to protect your hands, as a person that is 
not used to pulling taffy will probably raise blisters on their 
fingers the first time or two. Pull the batch until it is snow 
white and very stiff, then remove from the hook and lay it in a 
pan which has been dusted with XXXX sugar, or you may if 
you wish, pull it out into a strip and cut off in pieces about the 
size of your hand and wrap them in wax paper in order to pre- 
vent them from becoming sticky, as warm or damp weather will 
cause taffy to become sticky very soon unless kept air tight. 



Recipes. 57 

STRAWBERRY TAFFY 

Make this the same as Vanilla Taffy, add some red color 
while the batch is on" the slab, and it will work through nicely. 
Flavor with strawberry while pulling and you may add more 
color then if necessary, as it pulls out so much lighter than it 
appears on the slab. 

CHOCOLATE TAFFY 

Make same as Vanilla and while folding the batch up on 
the slab, add enough finely shaved chocolate to give it a good 
dark color. The heat from the candy will melt the chocolate 
and it will work through nicely. Flavor this with vanilla. 

CREAM TAFFY 

3 lbs. sugar. 1 pint water. 

2*75 1~3 teaspoonful cream of tartar. 

Put all this on fire, and cook to 275, then pour on greased 
slab and as soon as cool enough pull well on hook. Do not turn 
this on slab too much while cooling, as it is very liable to sugar 
for you on account of having no glucose in it. Flavor as desired 
while pulling it, and when done pull out and cut into pieces any 
size you wish. After standing a few hours, it will become very 
creamy but will retain its shape and not get sticky. This is a 
very fine summer taffy, and can be made in hot weather. 

SALT WATER TAFFY 

3 lbs. sugar. 14 lb. butter. 

2 lbs. glucose. 1 tablespoonful salt. 

254 1 tablespoonful glycerine. 

Put sugar, glucose and a pint of water on fire and cook to 
254, then set off and add the butter, glycerine and salt. Stir 
through well and pour on greased slab, and when cool enough 
put on hook and pull. Flavor to suit while pulling it, and if 
you wish it colored add the color while on the slab. If chocolate 



58 Candy Making Secrets. 

is desired shave up chocolate very fine and put on batch while 
on slab and it will melt and work through nicely. This is a 
peculiar waxy taffy, and the last taste in your mouth is slightly 
salty. You may add more salt if you wish and also cook about 
2 degrees lower if you wish the batch softer. When pulled well, 
lay it on your table, pull a little of it out at a time into a small 
round strip and cut into kisses about the size of your thumb, and 
wrap them in waxed paper as soon as cut up. 

MOLASSES TAFFY 

250 21 /£ tt> s - sugar. 2 oz. butter. 

258 ! lb- glucose. Molasses. 

Cook sugar, glucose and a scant pint of water to about 250, 
then put in butter and add just enough molasses to make it 
a medium dark brown color. Leave the thermometer in and 
stir batch from now on and cook to 258. Pour out on greased 
slab, cool and pull same as others. This will pull out to a light 
golden color and is much better and finer flavored than if yoa 
use more molasses. It is only necessary to use enough to give 
it the desired flavor and adding it in this manner is much better 
than by cooking the molasses in it from the start. 

FRENCH CHEWING TAFFY 

2 lbs. sugar. 1 pint of cream. 

2 lbs. glucose. y 2 pint milk. 

252 2 oz. butter. y 2 oz. gelatine. 

First put the gelatine to soak in some cold water, cook 
sugar, glucose, cream and milk to 252, stirring it gently all the 
time to prevent its sticking, then set off fire and add the butter. 
Take the gelatine out of the water, squeeze it out dry and put it 
in the batch and stir well until the butter is all dissolved, then 
pour out on a well greased slab and as soon as cool enough pull 
well on hook until it is a light cream color. Flavor well with 
vanilla while pulling and this will require more flavoring than 
other taffies in order to kill the taste of the gelatine. When 
done, take off hook and cut up in kisses the same as directed in 



Recipes. 5S 

Salt Water taffy, wrapping each in waxed paper. If you wish, 
you may put the batch in a crock or small bucket lined with heavy 
wax paper, and when cold turn out, peel off the paper and break 
up as desired. This taffy is greatly improved by adding nuts 
to it and the finest ones to use for this purpose are Black Walnuts 
as they give it a flavor which no other nuts do. Chop them fine 
and sprinkle over the slab before pouring the candy onto it. 
The candy is pulled while these nuts are in it. This is undoubt- 
edly the finest taffy there is made, as it is so very chewy and the 
cream gives it such a fine flavor. If you intend putting it into 
a crock and breaking it up, it is better to cook the batch from 2 
to 4 degrees higher before removing from the fire. This taffy 
requires more pulling than others, and the more you pull it the 
better it will be. 

RECEPTION MINTS 

Make these the same as Cream Taffy, flavor with pepper- 
mint when on the slab and pull well on hook, take off and lay on 
table or slab dusted with corn starch or XXXX sugar to keep 
it from sticking, shape the batch round, then pull out a little at 
a time in a small round strip and cut up into kisses, roll them 
in XXXX sugar, let them stand spread out for about an hour 
then put into an air tight jar to become mealy. They must be 
handled very quickly after pulled as sometimes the batch will 
sugar before you can get it cut up. If the batch should sugar 
while pulling it, the reason is you did not wipe down the kettle 
well, it did not cool quick enough or you turned it up on the slab 
while too warm. If they do not turn creamy after standing a 
day in the air tight jar, it is because you did not pull the batch 
enough. It must be pulled well, as that is the secret of their 
becoming mealy after standing a short while. 

FRUIT LOAF 

Make a batch of Opera Caramels and after you have 
sweat it as directed work into it a quantity of candied fruit, nuts 
and raisins, form it into a roll and let stand over night to harden 
a little, then slice off as desired. 



60 Candy Making Secrets. 

SALTED ALMONDS 

The proper way to blanche almonds is to cover them with 
water, put them on fire and as soon as they come to a' boil, drain 
the water off by pouring them into a sieve, then turn a little cold 
water over them in order to cool them which prevents the skins 
from drying on them before they can be removed. The only 
way to remove these skins is by squeezing them off one at a time. 
Put about a tablespoonful of butter in the kettle for each pint 
of nuts you have, set on the fire until very hot, then add the nuts 
and stir well until they are a light brown color. Do not get 
them too dark, as they will cook some after removing from the 
fire. It is probably better to add about a y 2 tablespoonful of 
lard to each spoonful of butter, as that prevents them from 
burning so easily and can never be tasted in them. When done, 
pour out into a sieve to allow the grease to drain off, then sprinkle 
well with salt. 

SALTED PEANUTS 

Use the raw Spanish peanuts and salt them in the same 
manner as directed for almonds, but do not remove the skins on 
these as the flavor is finer if they are left on. We have these 
peanuts for sale for 12c. per pound already shelled. 

CHOCOLATE COATING 

Very few people are aware of the fact that all fine chocolates 
are coated with your hands in the manner I describe in this 
article. In order to obtain good results, it is necessary to use 
what is called Confectioner's coating, which is a chocolate pre- 
pared for this purpose. It is used by all confectioners who 
manufacture their own candy and may be purchased nowadays 
for about 40c. per pound as that is what we sell it for. We 
handle both the sweet and the bitter-sweet and the latter is used 
only for coating Bitter Sweets made after recipe given later on. 
In all other candies you should use the sweet coating. The 
ordinary cooking chocolate sold in all stores, is not suitable for 
this purpose, so do not ever attempt to use it. The most 



Recipes. 61 

essential point is that you must have plenty of chocolate to 
work with, as it is impossible to have your chocolate look nice 
and glossy if you attempt coating them with a small amount of 
melted chocolate. As it does not hurt this chocolate to remelt 
it any number of times I advise you to be sure and have con- 
siderably more melted than you will want to use for reasons 
which I will give you later on. 

Your chocolate must be melted in a double boiler or in 
a bucket set in a pan of hot water as I described before and be 
careful and not allow it to get too hot, as that will prevent them 
from being glossy when cool. It should be stirred considerable 
while it is melting in order to mix it well, but whatever you do 
be very careful not to allow a particle of water to get 'in it. It 
should be medium warm only in order to obtain good results. 
Pour out part of it on a platter or a small piece of marble slab 
and with your hand you must work and squeeze it between your 
fingers until the heat has all left it. The best way if it is not 
very cool weather, is to take a handful of it, lift your hand up 
squeezing it out through your fingers, as that mixes and also 
cools it. Chocolate is full of globules of oil which must be 
thoroughly broken up and worked through the batch in order 
to have them shiny when your chocolates have set. As I said 
before, it is absolutely necessary to have more chocolate melted 
than it takes to cover the centers you have ready, as part of it 
will become too cold on the platter to use, especially that around 
the edges and this must not be worked into the other any more 
than is absolutely necessary, as that will cause them to be streaked 
when cold. The more chocolate you have melted, the more you 
will have to work with and after you have the heat worked out 
of it, a large amount will not stiffen so quickly as a small amount 
will, and consequently you will be able to coat your centers much 
more rapidly. After you have worked the heat from the cho- 
colate, there is a certain length of time before it becomes too 
stiff to coat with and it is during this time that you must do 
your coating. Putting the chocolate on the centers with no 
heat in it is what causes them to be shiny when they are set and 
also this prevents the chocolate from running ofr and forming 



62 _ Candy Making Secrets. 

a base around the bottom. There is no exact length of time I 
can direct you to work this chocolate, as the amount you use 
and the weather, has everything to do with it, and also there is 
no amount of explanation that I could make which would enable 
you to do this operation perfectly, as practice .alone will teach 
you how to do it. To some, it is a very simple operation while 
others seem to have a great deal of trouble in doing it nicely. 
I wish to state once more, that if you use plenty of chocolate, 
work it as I direct until the heat has all left it, have them cool 
quickly after they are coated there is no reason why they should 
not be shiny as any you ever saw. When the heat has left your 
chocolate it is ready to use and must be put on the centers at 
once in the following manner : throw a center in the edge of the 
chocolate, roll it around in order to cover it well, take up between 
your thumb and first two fingers, rub off any surplus chocolate 
there is, or I mean wherever the chocolate seems to be too thick, 
then lay it on waxed paper or white oil-cloth, lift your fingers up 
from it and with the chocolate that strings up with them you may 
make any design you wish. As you hold the candy in your hand 
before laying on the wax paper, the top of it then, is the bottom 
when you lay it on the paper and consequently rub that side on 
pretty well in order to prevent its forming a base as you 
lay it down, and also do not press down on it any in mak- 
ing this operation. As I told you before, this white oil-cloth is 
the best to use for this purpose as it leaves them very glossy on 
the bottom and there is no taste whatever to your candy from 
using it. Proceed in this same manner to cover the remainder 
of your centers you have ready, working as rapidly as you can in 
order to use the chocolate which you have worked up, but 
when you notice the chocolate becoming too thick to coat with 
nicely, you must stop and add some more chocolate to that on the 
slab and go through the same operation in cooling it as I directed 
you in the first place. You can now see why it is necessary to 
have more chocolate melted than you actually want to use, as 
you must allow for that which cools on the slab or platter, while 
you are coating. You will soon be able to do this operation very 
rapidly and have your chocolates finer looking than any you ever 
coated before and also there is less waste bv this method, as 



Recipes. 63 

when you are through you scrape your hand off well and also 
scrape all of the cold chocolate off the platter or slab and put it 
back in the double boiler until you wish to use it again. It is 
necessary only to have one hand in the chocolate. You must 
remember that as soon as these are coated they should be set 
in a place where they will cool very quickly, and if they are 
streaked after they are thoroughly set the principal reason is that 
you did not cool them quick enough. In cold weather you will 
have no trouble, but in warm weather they must be set in a 
refrigerator for a few moments only after being coated in order 
to set the chocolate. Be very careful not to allow them to stand 
in the refrigerator too long or they will sweat which spoils the 
gloss on them. .If you wish an ornament of any description on 
them, you must put that on immediately after coating them but 
do not press down very much on them or it will form a base 
around the bottom. These chocolates after being coated, must 
not be moved unless you have something stiff under the oil-cloth 
to prevent them from sliding around and the best method is to 
cover some thin boards with the oil-cloth, as I directed you be- 
fore. As I told you previously, I cannot tell you the exact 
temperature which this chocolate must be worked to before com- 
mencing to coat, but can only say that you must have the heat all 
worked out of it. If one tray full seems to look nicer than the 
others, see if you cannot recall about how the temperature of the 
chocolate was while you were coating that tray, and that will 
teach you more than any explanation I can give you. After 
you once get this knowledge in your head, as to just how this 
chocolate should be when coating, you will never forget it and 
it is something that you will never have to learn again. Never 
dip your chocolates with the dipping wire which you get with 
this outfit, as it is not intended for that purpose, and you never 
will have good results, and I cannot answer any questions that 
will help you any, unless you coat them exactly as I direct, which 
as I said before is the manner in which all fine chocolates are 
coated. 



64 Candy Making Secrets. 



VANILLA CREAMS 

Bon-bon cream is not suitable to use for centers of choco- 
late creams, as there is nothing in that to make it mellow after 
being coated. The Soft Center Cream is made' expressly for 
that purpose and as it is too soft to roll into balls with your 
hands, it must be molded in corn-starch as directed in article on 
that subject given previously, which was headed, "Soft Center 
Chocolate Creams." Melt enough cream to fill impressions 
which you have made, and in doing so be very careful not to 
allow the cream to get too hot. It should be warm, but not hot. 
After they are coated with chocolate and stand for a day or two, 
they will go back to about the consistency which the Center 
Cream was before you heated it, providing you do not allow it 
to get too hot. Heating it in this manner and running it out in 
corn-starch causes it to harden so it may be handled nicely, and 
they must not be allowed to stand in the starch any longer than 
necessary to harden them. Flavor with vanilla when ready, 
and proceed to fill the impressions and let stand until cool, then 
pick them out, blow off surplus starch and coat with chocolate. 
If the center cream seems pretty stiff and does not melt thin 
enough before it becomes too hot, you may add a little water to 
it and stir in well. 

LEMON CREAMS 

. Melt center cream and grate the rind of a lemon and put 
this into it with enough of the juice also, to give it the desired 
flavor. Color yellow, then run out in corn-starch same as others 
and when cold, coat with chocolate. 

ORANGE CREAMS 

Make the same as previous ones and use an orange for the 
flavor, coloring it an orange color. Mandarin Orange is the 
proper color for these, as that is the name of ^the color paste 
which we use and have for sale. 



Recipes. 65 

PEPPERMINT CREAMS 

For these it is better to make the centers the same as directed 
for other chocolate creams, than it is to drop out wafers and coat 
them with chocolate. You can easily make some molds the 
desired size by following directions which I gave you before, but 
do not have them too large around. Melt your cream, flavor 
pretty well with peppermint, drop out in starch and when cool 
coat with chocolate. 

WINTERGREEN CREAMS 

Make these the same as peppermint and color a delicate pink 
and flavor with wintergreen. You may use the same molds for 
these as you do for the peppermint and distinguish them by mak- 
ing different design on the top after they are coated. 

RASPBERRY CREAMS 

Melt your center cream and while melting put into it enough 
canned red raspberries to give it the desired flavor and color. 
You will find these make a delicious chocolate cream. Run out 
in starch and coat with chocolate the same as others. 

MAPLE CREAMS 

Chocolate creams made from maple center cream are one of 
the finest you can make and are made in the same manner as the 
previous ones, using the maple center cream for that purpose. 

BITTER SWEETS 

This is undoubtedly the finest chocolate cream which can 
be made, as the center is very soft and fluffy when standing a 
day or two, and while the directions for making it may seem a 
little lengthy, you will find them very easily made. The proper 
way to make these, is to coat them with a bitter sweet coating, 
as they are much better than if you use a sweet coating on them. 
We keep this coating for sale and it may be bought also at many 



66 Candy Making Secrets. 

places in the country. Many confectioners will tell you there is 
no such a thing as a bitter-sweet coating made, but they are only 
exposing their ignorance when they make this statement, as there 
are coatings such as this made by several manufacturers. The 
flavor is between a sweet chocolate and a bitter chocolate and is 
liked by everyone. If you cannot procure this chocolate, you 
may make one by mixing a sweet coating and a bitter coating 
together, as all chocolate coatings will mix perfectly, when melted 
together. As practically all confectioners have the ordinary 
bitter chocolate, you may take that and mix into it enough 
XXXX sugar to take away the bitter taste, arid have a very fine 
coating chocolate. The recipe is as follows : 

3 lbs. granulated sugar. 14 teaspoonful acetic acid. 

3 egg whites. 1 pint of water. 

238 V2 teaspoonful glycerine. y 2 teaspoonful vanilla. 

Put sugar, water and glycerine on fire, stir and wash down 
sides and when it boils add the acid and steam down well. Re- 
move cover and put in thermometer and cook to 238, then pour 
out on slab to cool, and after it is on the slab, sprinkle over top 
with a little cold water. Beat the whites of eggs until stiff and 
when the batch is cold, add them to it, also the vanilla flavor, 
and cream the batch the same as directed for bon-bon cream, 
working the whites into it as yotr do so. In this recipe as well 
as bon-bon cream it is best not to allow this syrup to stand any 
after the heat has left it before working it up, as it keeps getting 
stiffer and the eggs do not mix in so well. As you will see, 
after these egg whites are mixed in the batch, it is much softer 
than bon-bon cream and also is then very white, so you cannot 
tell quite so easily just when it commences to set, but after you 
have made these a few times, you will notice that after creaming 
it a while it seems to become a little thinner, and that is the turn- 
ing point, and from now on this must be worked very slowly, 
whereas in making bon-bon cream at this stage it must be 
worked very rapidly. If you work this too fast it is liable to 
prevent it from setting, and if given a chance it will stiffen so 
it may be handled nicely. Work it very slowly, gradually keep 
turning it towards the center of the slab and get it up in a ball 



Recipes. 6T 

as soon as it will stand alone, and then it is ready to mold and 
coat with chocolate, and must be used at once. If you cooked 
it correctly, it will always set for you, but on account of the egg 
whites in it, sometimes it takes a long time for it to stiffen. 
Sometimes it is much softer than others, as your eggs may have 
been larger than usual, and when you do have a soft batch, work 
it very slow, letting it stand for a few seconds occasionally, and 
as soon as it sets, cut batch apart into several pieces in order 
to let it dry out, as it drys off very quickly. If your batch 
is at all inclined to be soft, it is always better to cut it apart a 
little to allow it to stiffen some. In moulding these, which must 
be done as soon as the batch is ready, it is best to use XXXX 
sugar on your hands, and after they are moulded roll them 
in this sugar, and then lay on an old piece of wax paper until 
they are coated. Under no circumstances are you ever to make 
this batch and let it stand for several hours before coating it, 
as it commences to soften again immediately after it sets, so 
you see it must be handled very quickly. In moulding them 
handle as little as possible, as the heat of your hands will cause 
them to soften so they will be difficult to coat. The proper way 
is to have someone mold them as you coat them, and they are 
coated in the same manner as directed for other chocolate creams. 
As these are the softest centers which you will ever have occas- 
ion to coat, you must not hold them in your hand very long 
while covering them with chocolate as the heat of your hand 
will cause them to lose their shape. When this batch is proper- 
ly made they should be about the consistency of a marshmallow, 
but owing to the peculiar action of the egg whites on them you 
will hardly ever have two batches that are exactly the same, as 
some will be much stiffer than others, but they will all come out 
the same in the end. Thev should stand for several hours, or bet- 
ter still, for a day or so before being eaten, as by that time they 
have become very mellow inside. You will find that these will 
pop open after standing a little while wherever there is a weak 
spot in the coating, but that does not hurt them any as very little 
of the center comes out, and for that reason, it is better to wrap 
each one in a small piece of wax paper as soon as coated. If 
you wish to do so, you may add chopped nuts to the batch when 



68 Candy Making Secrets. 

nearly stiff, or after the batch is set you may take half of it and 
work in a few chopped nuts, but in doing this do not work the 
batch any more than necessary, as this will soften it up so much. 
This recipe is written on the basis of 1 egg white to each pound 
of sugar used. You may reduce or enlarge the batch to suit 
yourself, using as I said before, 1 egg white to each pound of 
sugar. 5 pounds sugar and 5 egg whites is about as large a batch 
as you would ever wish to make at home and about as large as 
you could handle with success. These are also very fine when 
made with a maple flavor and for them use about 2-3 maple and 
1-3 of white sugar, making the batch the same as directed for the 
others. These creams will keep nicely for three or four weeks, 
but after that time they gradually dry out. As I said before, 
and as you can see, they are undoubtedly the finest, purest cho- 
colate creams made by anyone, and with a little practice you 
will have no difficulty with them at all, but if you should exper- 
ience any, read over the directions carefully, as I think I have 
covered every point necessary in these instructions to enable you 
to make them successfully. 

CHOCOLATE COATED MARSHMALLOWS 

Make a batch of marshmallows after recipe given previously, 
cut up into shapes desired, then coat with chocolate. 

CHOCOLATE COATED ALMONDS 

Roast the almonds first by putting them in a pan in the oven, 
being careful not to allow them to brown too much as they will 
cook a little after removing them. When cold, coat with cho- 
colate same as directed for other candies, and as these are so 
small it is a rather tedious operation. Do not try to remove the 
skins from these nuts before coating them as that is never done 
by confectioners. 

CHOCOLATE COATED NUTS 

English walnuts or Brazil nuts are very fine when coated 
with chocolate in the same manner as directed for other choco- 
lates. Do not roast these nuts before coating them. 



Recipes. 69 

CHOCOLATE PECAN PATTIES 

Work a little chocolate coating until cold, then mix in some 
broken pecan nuts, stir them around until all are well covered, 
then pick out in small amounts and drop on wax paper. Do not 
try to have them all the same size as the more irregular and 
rough they are, the prettier they will look. 

CHOCOLATE PEANUT CLUSTERS 

Roast some Spanish peanuts in a pan in the oven, then rub 
the skins off of them and coat them in the same manner as di- 
rected for pecan patties and you will find they make a very nice 
piece of candy. 

CHOCOLATE COATED CHERRIES 

Take some candied cherries and coat with chocolate the 
same as directed for other candies, and they make a very fine 
eating candy. 

CHOCOLATE COCKTAILS 

Take some Maraschino cherries, put them in a sieve and 
drain off the juice, then into your double boiler put a small 
amount of bon-bon cream and an equal amount, if you have it, 
of center cream, and melt with as little heat as possible, then dip 
these cherries in that melted cream the same as directed for dip- 
ping bon-bons. In melting this cream the idea is to only have 
it hot enough to melt so that you can dip the cherries in it, and 
it does not matter if they are rough looking, as it improves them 
if you get the cream on pretty thick. If you have no center 
cream, you may use all bon-bon cream, but the glucose in the 
center cream will cause it to dissolve quicker when coated with 
chocolate. As soon as these are dipped in this manner, you are 
to coat them with chocolate the same as other candies, then put 
away and let stand for several days and the juice from these 
cherries will cause the cream they were dipped in to turn into a 
very thick syrup, and upon breaking them open you will find 



70 Candy Making Secrets. 

the cherry floating around in this syrup. As you can see, this 
is one of the very finest pieces of chocolate candy there is made. 
While confectioners are not allowed to do so, you may, if you 
wish, for your own use at home, add a small amount of brandy 
or claret wine to the cherries in the juice a day or two before you 
intend using them and you will find this flavor will soak through 
them and flavor the juice which forms when the cream around 
them has turned to syrup. As you see, these are not difficult 
to prepare and many will wonder how you were ever able to get 
this cherry and the juice inside of the chocolate which is around 
them. After they are done, the nicest way, I -think, is to lay 
each one on a small piece of wax paper, fold the ends up, then 
twist it very tight at the top and cut off close with a pair of 
shears. If they should be inclined to leak at all this will prevent 
them from running on your other candies. 

CHOCOLATE COATED FILBERT CLUSTERS 

Roast the filberts, which are simply a large sized hazel nut, 
in the oven, then rub off the skins and coat with chocolate in 
the same manner as other candies, putting a number of them in 
the chocolate at once, then pick them out three at a time and 
lay on your wax paper in a triangle shape, all touching each 
other. When they harden this makes a very pretty piece of 
candy, and you may, if you wish, after these three are laid out 
as described, take a single nut and lay on top of them, making a 
pyramid shape. 

CHOCOLATE COATED DATES 

For this purpose, the finest ones to use are the Fard dates, 
and also these dates are the best to use in other candies, which 
fact I forgot to mention before. These are the dark colored 
ones with a very small seed, and you will find them so much 
better flavored and meaty than the others. Remove the 
seeds, then roll them together again and coat with chocolate. A 
nicer way is to put a few chopped nuts inside of each one before 
coating them.. 



Recipes. 71 

CHOCOLATE COATED OPERA CARAMELS 

Make a batch of opera caramels and cook it about two 
degrees lower than the others, in order to have them a little 
softer, then as soon as you sweat the batch a little, knead them 
smooth, flatten out a part of the batch at a time and cut up into 
small squares, and coat with chocolate the same as other candies. 
This is especially fine to cut up in this manner and put a half of 
an English walnut or pecan on the top. You may, if you wish, 
take half the batch, cut it into squares, and put the half of an 
English walnut on the top, then take the remainder of the 
batch, work some chocolate into it, cut this into oblong pieces 
and put half a pecan on top, thus making two styles from the 
same batch. If you should find them a little too soft to handle 
nicely after they are cut up ready to coat, it will not hurt them 
to let stand a little while in order to dry out. 

CHOCOLATE BROWNIES 

A delicious candy is made by making a batch of opera 
caramels and when you are creaming it add melted chocolate to 
it when it commences to set, and after it has set, immediately 
knead into it enough more melted chocolate to make it a very 
dark color, adding a little vanilla also. Roll this into small balls 
and coat with chocolate. If you wish you may let them stand 
for a clay or two after being rolled into balls before coating them 
as this will not hurt them but make them more solid and mealy. 

CHOCOLATE COATED FIG PASTE 

Fig paste made after recipe given previously and cut into 
small squares, then coated with chocolate, makes a very fine 
piece of candy. 

CHOCOLATE COATED CARAMELS 

In making caramels that you intend to coat with chocolate 
you should be very careful not to cook them too high, but on 
the contrary have them a little low if possible, as they will retain 



72 Candy Making Secrets. 

their shape after being coated, and are so much nicer to eat. 
Coat them in the same manner as other candies, and you may 
use any flavored caramels for this purpose that suits your taste. 

CHOCOLATE COATED NOUGAT 

The French nougat made after recipe given previously, 
cut into small pieces and coated with chocolate, makes one of the 
very finest pieces of chocolate coated candies there is made. Cut 
it as directed in recipe and a pretty ornament for the top after it 
is coated, is to sprinkle over it some chopped pistachio nuts. 

CHOCOLATE COCOANUTS 

Take some of the cocoanut centers made as directed in that 
recipe, roll into balls, coat with chocolate, and for an ornament 
sprinkle over top as soon as coated some macaroon cocoanut 
that has not been roasted. This makes one of the nicest pieces 
of cocoanut candies there is made. 

CHOCOLATED COATED MEXICAN CARAMELS 

These caramels made after recipe given previously, when 
coated with chocolate make a fine piece of candy and are pre- 
ferred by many to the hard chewy kind, as they are so much 
easier to eat. 

REVIEW 

As I wrote this book to teach you how to make candy prin- 
cipally, and also to teach you a few other useful and valuable 
recipes, I will now summarize a few important items which I 
wish to impress upon you. I put this review here instead of at the 
end of the book, as it applies especially to the candy recipes. I 
have repeated myself many times in giving you these instructions 
and recipes, but did so purposely, as I wish everyone that has this 
book to make a success of every recipe which it contains, as they 
will then no doubt speak a good word for it to their friends, and 
for which I thank you all in advance. 



Recipes. 73 

I have made no attempt to make this a rhetorical effort and 
have often sacrificed rhetoric for the sake of making myself un- 
derstood and making the recipe so plain that you could not fail 
with it. I have endeavored to make no serious mistakes, but am 
only human, and am liable to err the same as everyone is. 1 
have also made an effort all the waji through this book to make 
it much different from any that you ever saw before, and make 
it more like I was having a personal conversation with you than 
simply writing a recipe book. In many of the recipes as you 
will notice, when giving you the ingredients in the batch I did 
not mention water to be used, but as I have told you before, and 
now tell you again, you are only to use enough water to dissolve 
your sugar which is in the proportion of 1 quart of water to each 
7 pounds of sugar. Where I did not give you the amount of 
water with the other ingredients, I mentioned in the instructions 
to add the necessary amount of water which you can easily figure 
out. 

I am the only candy maker in the country that would ever 
sell for home use, such information as this book contains at any 
price, and as the price which you pay for it is so low, I only ask 
in return that you will not feel disposed to keep from any of your 
friends that wish it, the information as to where such a book may 
be purchased. And in fact, selling this information at such a 
price, is only done with the expectation that everyone of those 
buying this outfit will gladly tell their friends where they may 
purchase one. 

Besides thanking you for helping us in this manner, we will 
also repay you otherwise for assisting us in placing these outfits 
all over the country if you will only let us know of your efforts. 

The cost of making such candies as these will not average 
15c. per pound and they are as fine as those made anywhere. 
The trouble to make them is not any more than that required to 
make the ordinary plain home-made candies which are far 
inferior to these. 

I have given you some very valuable recipes, which it 
would be impossible for you to procure anywhere else and feel 
confident that I have written them explicit enough to enable you 
to make them successfully. To do this it is necessary for you to 



74 Candy Making Secrets. 

follow the recipe exactly as I direct and if you do not do so I am 
not to blame and you should not expect me to answer any ques 
tions regarding that recipe. I am only too willing to assist you 
in any way I can if you have any trouble after following my 
directions, but otherwise you should not expect my assistance 
and neither will I answer any questions in regard to candies the 
recipes for which are not given in this book.^ 

If you have trouble with any piece of candy, 1 ask you 
once more to read the recipe again very carefully before you 
write me in regard to it, as I feel confident you will find the 
answer tc your question contained therein. 

Once more, I wish to emphasize the fact that it is always 
necessary to wash clown and steam the sides of your kettle as 
directed, and also that the quicker your candy cooks and 
cools the better it will be. Where a recipe calls for cream, as I 
said before, you may use part cream and part milk, and in addi- 
tion will say that the evaporated milk, such as sold all over the 
country, you will find a very good substitute for cream, and 
much cheaper. * 

In giving you the prices for different articles used in candy 
making, which I have done several places in this book, I did so 
simply to give you an idea of the price these articles are generally 
sold at, but of course that does not include the postage or express 
and freight charges on them, as those are extra and must be 
paid by you, and in ordering supplies you will find it cheaper to 
order as large quantities as you can at a time in order to reduce 
carrying charges. 

In conclusion I will say I am always glad to hear of your 
success, as you cannot fail to succeed if you foliow directions, 
but if you should write me in regard to any recipe and I do not 
answer, it is because you did not enclose a stamp for reply. 

ICE CREAM, ICES AND SHERBETS 

In making ice cream it is possible to make a very good arti- 
cle by using part milk but I always use pure cream and will only 
speak' of cream in the recipe. I never cook the cream nor do I 
use any eggs. In ices and sherbets I always, use for the body a 



Recipes. 75 

simple syrup which is made by dissolving 10 pounds of sugar in 
1 gallon of cold water. It is best to do this before hand but if 
you are in a hurry you' may put it on the fire and heat it until 
dissolved. In making ices and sherbets you should always use 
a small amount of Citric Acid solution, which brings out tne 
flavor and gives it that tart taste which is so well liked by every- 
one. This is made by dissolving ]/\ of a pound of lump citric 
acid in 1 pint of boiling water then put in a bottle and keep until 
needed. This acid may be purchased in any drug store in the 
country and it does not matter whether it is in lump or powdered 
form. In freezing these articles they should never be turned 
until perfectly hard, as it is only necessary to beat or stir them 
in a freezer to a plastic state, then the dasher must be removed 
and they should be covered well with ice and salt for several 
hours in order to thoroughly set them. 

VANILLA ICE CREAM 

Take 1 gallon of cream, add about 1 pound of granulated 
sugar, and 1 tablespoonful of vanilla. If you wish a very smooth, 
velvety ice cream you may obtain it by taking out a pint of the 
cream before freezing it, set it on the fire and dissolve into it 
about y'2 ounce of gelatine, stirring it all the time while it is on 
the fire, then gradually add this to the remainder of the batch, 
stirring it well as you do so. Some like their ice cream sweeter 
or more highly flavored than others do, so you may use enough of 
each to suit your taste. Put batch into freezer, pack well with 
ice and plenty of salt and turn slow at first and then faster as it 
commences to freeze. When it is pretty stiff, remove dasher 
and pack well, using plenty of salt over it and cover the freezer 
with a heavy cloth, or better still some old newspapers which have 
been soaked in water, as these keep the cold in and causes it to 
harden better. 

TUTTI FRUTTI ICE CREAM 

Take out the desired amount of vanilla ice cream, and if it 
is too stiff, let it stand in a warm room for a few moments until 
it softens a little, then work into it a quantity of chopped nuts 



76 Candy Making Secrets. 

and candied fruit (candied cherries are especially fine for this) 
cut into small pieces, then add a small amount of pink coloring 
and work through well, then put this into a can or back into the 
freezer and pack well with ice and salt in order to stiffen it. 
This is greatly improved by adding a small amount of claret wine 
to it when working in the fruit as it gives it a delicious flavor. 

CHOCOLATE ICE CREAM 

Take some cocoa and with a little hot water make a smooth 
paste by adding a little of the water at a time and creaming it 
against the side of the dish as you do so, in order to break up all 
the lumps. Take the desired amount of vanilla ice cream and 
work into it enough of this chocolate paste to flavor and color 
sufficiently, then repack in freezer and let stand to harden. This 
method is used by many confectioners and makes a delicious cho- 
colate cream. If you desire the whole batch chocolate, you may 
add this paste to the cream in the beginning and freeze the batch 
the same as you do vanilla ice cream, adding enough of the paste 
co give it the desired flavor. 

STRAWBERRY ICE CREAM 

To make a fine strawberry ice cream, the best way is to mix 
the batch the same as directed for the vanilla and when partly 
frozen add enough crushed strawberries to give it the desired 
flavor, then freeze until done and pack same as others. Another 
way is to take the desired amount of vanilla ice cream and work 
into it the crushed berries, then repack it and let stand until 
stiff. For this purpose you may use the canned strawberries if 
the others are not in season. 

RED RASPBERRY ICE CREAM 

This is a delicious cream and is made in the same manner 
as described for strawberry ice cream, either by adding the 
crushed berries when the batch is nearly done, or by adding them 
to the frozen vanilla cream and working through, then repacking 
until stiff. 



Recipes. 77 

CHERRY ICE CREAM 

This is made exactly the same as the preceding recipe, using 
crushed fresh cherries in it. You will find this also makes a 
delicious cream. 

CARAMEL ICE CREAM 

iy 2 lbs. brown sugar. 3 egg yolks. 

1 quart of milk. 1 table spoonful cornstarch. 

1 pint of cream. 1 tablespoonful flour. 

3 oz. blanched almonds. 

This is one of the most delicious ice creams you ever tasted, 
and I am sure you will never regret trying it. Mix the corn- 
starch, flour and egg yolks together, adding a small amount of the 
milk to it in order to thin it a little, and stir very smooth. Put 
the sugar in a granite pan, with nothing else with it, set on fire 
and stir constantly until it has melted very thin, being careful 
not to allow it to burn. Into another pan put the milk and 
while you are melting this sugar have someone set the milk on 
the fire and stir and bring it to the boiling point, and just before 
it comes to a boil stir in the egg mixture quickly, then remove 
from fire at once, and as by this time the sugar should be melted, 
pour the milk mixture into the sugar and stir well. Set this in a 
cool place until the heat has left it, chop your almonds very fine, 
then add the pint of cream to the other mixture and also the 
almonds, and put into your freezer and handle the same as 
directed for other ice creams. While this may be a little more 
trouble to make than other creams, it will repay you for your 
trouble. You may, if you wish, add these chopped almonds to the 
batch after it is partly frozen. 

SHERBETS AND ICES 

To make a really fine sherbet or water ice, you should use 
a simple syrup for the body, which is made of 10 pounds of sugar 
dissolved in 1 gallon of water, and if you should want a small 
amount make it in the same proportion. This is called simple 
syrup and in the following recipes I will speak of it as syrup only. 
It is also necessary to use the acid solution I told you previously 
how to make. 



78 



Candy Making Secrets. 



PINEAPPLE SHERBET 

2 quarts of syrup. 1 pint cream. 

1 quart of water. Crushed pineapple. 

Acid solution. 

Mix the syrup, water and cream together, then acid the 
desired amount of pineapple and enough of the acid solution to 
make it tart to suit your taste. It is impossible for me to tell 
you exactly how much crushed pineapple or how much of the 
acid solution to use, as everyone's taste is different, but will say 
that you will not want to use but a very small amount of the 
solution, as it is so tart, but without it your sherbet or ice is very 
liable to have a flat taste. If you have never used this solution, 
you will be surprised how it improves your ices and sherbets by 
bringing out the flavor so much more. Canned crushed pineapple 
is the best to use in making this sherbet. Do not color this and 
freeze the same as directed for ice cream. I will state here that 
in making sherbets and ices, you must always add your fruits to 
them before putting the batch in the freezer, whereas in ice cream 
it is better to add them when the batch is partly done. 

CHERRY SHERBET 

Make same as previous recipe, using crushed cherries for 
the flavor and add a small amount of red coloring. 

LEMON SHERBET 

Make the same as the others, using lemon juice for the 
flavor. I cannot tell you how much of this juice to use, as tastes 
are so different. Using the acid solution to bring out the flavor 
will require the use of less lemon juice. 

LIME SHERBET 

A dainty, delicious flavored sherbet is made by taking the 
previous recipe, flavor with the juice of fresh limes and color a 
delicate pink. When serving this in your sherbet glasses, put a 
red maraschino cherry on top of each. 



Recipes. 79 

GRAPE FRUIT SHERBET 

Take the previous sherbet recipe and flavor with grape fruit 
juice, using very little of the acid solution, as this juice is su 
tart. Freeze the same as others and you will find this one of 
the most delicious sherbets there is for hot weather, 

LEMON ICE 

2 quarts syrup. Lemon juice. 

1 quart water. Acid solution. 

Ices are prepared similar to sherbets, the only difference be- 
ing the creajm, which is used in sherbets, to give them more body. 
Mix above ingredients, using enough lemon juice and acid solu- 
tion to give it desired taste and freeze the same as directed 
before. 

ORANGE ICE 

Use previous recipe, adding juice of oranges to give desired 
flavor, and I will say, that it requires more of the acid solution in 
this, than usual, as orange juice has such a flat taste to it. 
Add orange coloring to the batch and freeze the same as others. 

CHERRY ICE 

Use cherry juice sufficient to give desired flavor, then add 
acid solution and some red coloring. Do not add any of the 
cherries, as your ice will be prettier without them. 

CRANBERRY FRAPPE 

3 pints of cranberries. Juice 3 oranges. 
3 pints water. Juice 3 lemons. 

iy 2 pounds sugar. 

Put the water on cranberries and set on stove and boil until 
they fall to pieces, stirring occasionally so they will not stick. 
When done, strain through a fine sieve, then add the orange and 
lemon juice and the sugar and freeze same as others. This you 
w r ill find very delicious to use as a relish during your dinner, as 
it is so very tart. 



80 Candy Making Secrets 



HOT CHOCOLATE SYRUP 

1 pint cream. 4 oz. cocoa. 

V 2 pint water. 6 oz. sugar. 

1 teaspoonful vanilla. 

Put cream and water on fire and stir constantly until it boils, 
then set of! fire and pour out into another vessel at once all but a 
small amount of the cream, and into what is left in kettle add the 
cocoa and stir well, creaming it against the side of the kettle as 
you do so. The idea is to leave just enough of the boiling cream 
in the kettle sufficient to make a thick paste of your cocoa. You 
may add more of the cream if you failed to leave enough in the 
kettle. Rub this paste thoroughly in order to make it very 
smooth, then gradually add the remainder of the liquid, stir- 
ring constantly until it is all mixed in. Add the sugar to this 
and set on fire and stir constantly until it commences to boil. 
Set off fire at once and add 1 teaspoonful of vanilla. Let stand 
until cool, and put in a glass jar until wanted. Keep in cool 
place, as this will sour very soon on account of the cream which 
is used in it. To make hot chocolate, you should put about a 
tablespoonful of this in the cup, then add boiling water, stir well 
and put a spoonful of whipped cream on top. This undoubtedly 
makes the finest hot chocolate you ever tasted, as preparing the 
syrup in this manner, gives it a smooth, velvety taste which can 
be obtained in no other way. If desired, add sugar to suit the 
taste after the chocolate is mixed in the cup. This recipe is 
known by very few, and you will see it is exceptionally fine. 

PLAIN CHOCOLATE SYRUP 

FOR SUNDAES, BUFFALOES AND SUCH DISHES 

1 quart water. 4 oz. cocoa. 

2y 2 lbs. sugar. 1 teaspoonful vanilla. 

Make exactly the same as the preceding recipe. This will 
keep much longer than the other as it contains no cream, and is 
used for pouring over ice cream when serving. It is not so nice 
to use for hot chocolate as the cream in the other syrup gives 
that a much nicer taste. For making nut sundaes, put a little of 



Recipes. 



81 



this syrup in a glass and add chopped nuts until thick, then pour 
this mixture over the ice cream as you serve it. 

MAPLE NUT SUNDAE 

A delicious dish is made by taking maple syrup, mixing into 
it enough chopped nuts to make it very thick, then pour this over 
your ice cream as you serve it. 

HAPPY THOUGHT 

This is a delicious dish to serve and is made as follows : 
Take a banana, peel it and then split end wise and lay the halves 
on a small dish close together, then put a layer of ice cream on 
this about one inch thick, pour over this some chocolate syrup, 
cover top about 1 inch thick with whipped cream, and put several 
maraschino cherries on top and serve. This is an easily prepared 
dish and about the prettiest looking one it is possible to serve. 

YUM- YUM 

Another delicious dish to serve and preferred by many to a 
"Happy Thought," as so many cannot eat bananas. It is made 
similar to a Hapyy Thought except instead of using a banana for 
the base, you use a large, broad slice of sponge or sunshine cake 
and after adding the ice cream, sprinkle a few chopped nuts over 
it, then put the whipped cream on top of this. 

TABLE SYRUP 
219 

For making ordinary table syrup for home use, as so many 

of you do, you will find this thermometer a great convenience. 

You may use any amount of sugar you desire, adding only enough 

water to dissolve it, then put in thermometer and cook to 219 

degrees. By making it in this manner your syrup will always be 

of the same consistency and it is better to add a small amount of 

glucose to it before boiling, to prevent it from sugaring as it 

stands in the jar to be used. You may make your own maple 

syrup in the same manner if it is possible for you to secure pure 

maple sugar, adding enough water to dissolve it and it matters 



82 Candy Making Secrets. 

not how much water you add, as when your thermometer registers 
219 degrees the syrup will always be the right consistency when 
cold. 

BOILED CAKE ICING 
236 

In cooking your sugar and water for this icing, use a ther- 
mometer and cook it to 236 degrees, then pour it over the beaten 
Qgg whites, beating constantly as you do so. Using a thermom- 
eter in this does away with the continued testing the syrup, as 
you have previously done and also you will be able to always 
have your icing the same consistency. 

ORIENTAL ICING 

The finest icing that was ever put on a cake, is to take the 
recipe given for the center of "Bitter Sweets" and use as follows : 
Watch the batch closely and as soon as it commences to set, stop 
working it at once and start to ice your cake. You must work 
very rapidly ,as it stiffens quickly and will become so hard your 
cakes will be rather rough looking. Just the moment you think 
the batch has commenced to set, try it by putting a little on your 
cake, and if it does not run any, it is ready. If it should seem a 
little too thin, work it a few moments longer, then proceed to 
cover your cakes. It takes about 1 pound of sugar and 1 tgg 
white to cover 1 large cake, so you may use any amount desired, 
according to how many cakes you wish to cover. In making 
layer cakes, it is better to cover the tops first, and by that time 
the batch has become a little stiffer, then use the stiffest part 
around the edge to put in for the inside filling, then set your 
frosted top onto this and proceed to cover the sides. This is the 
best process, as the first frosting you put on is always smoother 
than the other, so I advise you to frost the top of your cake first. 
This makes a delicious, soft, creamy frosting w T hich dries on the 
outside nicely, but next to the cake it remains moist and will 
cling to it and will not break apart and fall off when cutting your 
cake as the ordinary boiled frosting will do. A cake frosted in 
this manner will keep nicely for a week without the frosting 
drying out. The reason of this is because you allowed your 



Recipes. 83 

syrup to become cold before mixing it with the egg whites, 
whereas in the ordinary boiled icing they are mixed together 
while the syrup is hot, which causes it to be very grainy and 
hard when it is cold. This is also probably the only frosting it 
is possible to make and keep on hand until wanted. If you wish 
to make it before hand, as soon as the batch sets or in other 
words, as soon as it will stand alone the same as directed for 
Bitter Sweets, you must put the batch into a crock and set in a 
cool place until wanted. Do not rover in any way, but allow it 
to form a crust on top and underneath this it will become very 
soft and creamy. When wanted to use, you simply break this 
crust on top, take out the desired amount and spread on your cake. 
As soon as the air strikes this, it will cause it to dry and form a 
crust as it should do and this is on account of the egg whites in 
it, as you all know the air striking anything of this nature will 
cause it to dry very quickly. While in the crock, the crust that 
forms on top, prevents the air from getting at the remainder and 
drying it out. This is a very valuable recipe and so far ahead of 
the ordinary icing I am sure after using it once, you will never 
use the other. 

CARAMEL ICING 

This icing is prepared in the same manner as the oriental 
icing, except instead of using white sugar you must use dark 
brown sugar and handle in the same way. 

ANOTHER USE FOR THE THERMOMETER 

This thermometer is very valuable to use in canning fruit 
where you wish to pour a syrup over it as some do. Cook the 
syrup to the consistency you wish, with the thermometer in it, 
and notice the degree registered. Mark this in your book, and 
always after that you will be able to get your syrup the right 
consistency, by cooking it to this degree. It may also be used in 
making jelly, and you are to use it in the batch once in order to 
notice what degree your jelly is cooked to, then mark this in your 
book and it will enable you thereafter to always make it the same. 
As there are so many different kinds of jellies and preserves, it 



84 Candy Making Secrets. 

is impossible for me to give you the correct degrees for cooking 
them, but I have told you how to obtain these degrees yourself. 

HOW TO WHIP CREAM . , 

As so many ladies have trouble in whipping cream, I will 
tell you that the main secret is that you must have the cream ice 
cold. Of course in order to have it whip nicely, it is necessary 
to have good rich cream, and if you have it cold as I direct, it is 
possible to whip it solid. The best way to do this in warm 
weather, is to take it down cellar or in some cool place while whip- 
ping it, as no matter how cold your cream is, if you attempt to 
whip it in a warm kitchen you will hardly ever have success. 

CHARLOTTE RUSSE 

Line your cups with lady-fingers or thin slices of sunshine 
cake, then whip some cream very stiff, stir in a little XXXX sugar 
and vanilla flavor and pour it in a large cornucopia made from 
heavy smooth wrapping paper. Pinch off the end a little in 
order to allow the cream to run through, then hold it over the cup 
squeezing the top together well and forcing the cream down 
through the opening until the cup is full, gradually lifting it up, 
which makes them rough looking on top and adds to their appeai- 
ance. Continue this operation until your cups are all filled, then 
put a candied cherry on top of each and serve at once. This is 
the finest method there is for filling these cups as it is possible to 
squeeze every particle of the cream out of the paper. 

DIXIE PUNCH 

Juice 6 lemons. 1 gallon water. 

Juice 2 oranges. 1 lb. sugar. 

1 pt. crushed strawberries 2 oranges cut into cubes. 

Mix all this together, adding more sugar if desired. Also 
add a small amount of red coloring which improves the looks of 
the punch. You may add the cubes of oranges after the batch is 
all mixed, then when serving put one or two in each glass. Add 
enough ice to chill thoroughly. 



Recipes. 85 

ORIENTAL PUNCH 

Juice 3 oranges. 3 quarts water. 

Juice 3 lemons. Green coloring. 

7 drops of peppermint. 

Mix together the orange and lemon juice and water, then 
sweeten to taste and add the peppermint and a very small amount 
of green coloring, to make it a delicate green. The idea is, to 
only add enough peppermint to give it a peculiar flavor, as it 
should not taste of the peppermint at all. Strain through a fine 
sieve; then serve ice cold. This is also improved by adding some 
small cubes of oranges or fresh pineapples if they are in season. 

CLARET PUNCH 

Juice 3 lemons. 3 quarts water. 

Juice 2 oranges. Claret wine. 

Sugar. 

Alix all this together, adding enough wine and sugar to give 
the desired taste, then add a small amount of red color and serve 
ice cold. 

SALAD DRESSING 

3 egg yolks. 1 heaping teaspoonful butter. 

4 tablespoonfuls vinegar. 3 tablespoonfuls sugar. 

1 tablespoonful water. y 2 teaspoonful made mustard. 

First prepare the mustard by taking a small amount of the 
ground article and make a thick paste of it by adding vinegar, a 
little at a time, until the right consistency, creaming it as you do 
so in order to remove all the lumps. This mustard is so much 
better to use than that already prepared. Put all of the above 
ingredients in a kettle and set on fire and stir constantly until it 
commences to thicken, then take off" at once and strain through 
a fine sieve. Never allow this to boil any. It will thicken con- 
siderably after it is cool. You will find this one of the finest 
salad dressings you ever tasted and if kept in a cool place, will 
not spoil for a long while. The finest way to use this dressing 
is to thin it with sweet cream just before using, especially if it is 
very thick. 



86 Candy Making Secrets. 



HOW TO CAN VEGETABLES 

The following article you will find the most valuable and 
practical one ever published in a book of this description, and is 
alone worth more than the price you pay for this whole outfit. 
I will give you two methods and you may use which ever you 
prefer. The majority of ladies can tomatoes with very good suc- 
cess, but with sweet corn and other vegetables they generally fail, 
as those are much harder to can successfully, especially corn, 
which is the most difficult of all. By using the following process 
you should never have a can spoil. 

Tomatoes canned by the cold process are undoubtedly the 
finest there are, as you will find out. Benzoate of Soda is 
perfectly harmless and is sold by all druggists. It acts 
as a preservative, but leaves no taste whatever in the vegetables. 

CANNED CORN 

Cut the corn from the cob and to it add salt water sufficient 
to cover it. For this purpose use salt water made by dissolving 
1 pound of salt in 7^ gallons of water and smaller amounts in 
the same proportion. Let the corn come to a good boil for about 
20 minutes, then put in jars and seal tight, then put these jars in 
a boiler and cover with warm water and let them boil for 4 hours. 
• This thoroughly sterilizes them and kills all the germs, and if 
done as I direct, you will never have a can spoil. Boiling them 
this long, will cause the kernels to expand and take up a large 
amount of the liquid, making the corn seem very thick in the 
can, and you will find when using it that it is as fine as any you 
ever tasted. The great secret in this process is the boiling" of it 
for four hours after it is canned, as that preserves it. You must 
have some kind of wooden rack to set in bottom of boiler to put 
your jars on, as they must not rest directly on the metal bottom 
or they will break. 

Another way is to cut the corn from the cob, add the salt 
water to cover, then dissolve 1 ounce of Benzoate of Soda in 1 
pint of water and use 1 tablespoonful of this mixture to each 
quart of corn which you have, adding it to the batch when nearly 
done. Cook until the corn is thoroughly tender, then put in jars 



Recipes. 87 

or cans and seal tight. By this process it is not necessary to 
boil the jars afterwards, as this mixture will keep them from 
spoiling. 

CANNED TOMATOES 

Scald and skin the tomatoes, then put them into jars with- 
out breaking them up any more than possible and without re- 
heating them any, seal the cans tight and put them in a boiler 
with water over them and boil them well for 1 or 2 hours. You 
may salt them a very little if you wish as you put them in the 
jars. This is what is called the the cold process and the finest 
one there is, as the flavor is so much better than it is when you 
cook them first. 

Another method is to use the Benzoate of Soda solution 
given before, using 1 tablespoonful to each quart, adding it to 
them while boiling. Put the tomatoes on fire with a little water 
and let boil for 20 or 30 minutes, then put in jars and seal tight. 
Do not boil these jars any after they are sealed, when using this 
process. 

FRUIT PRESERVATIVE 

This solution of Benzoate of Soda, made by using 1 ounce in 
1 pint of water, may be used in canning all other vegetables or 
fruits that you wish and is to be used in the same proportion, 1 
tablespoonful to each quart of fruit. There is no exact time to 
add it to the batch, but I advise putting it in when the batch is 
nearly done in order to allow it to cook through well. 

HOW TO BAKE CAKES 

As I have told you before, this book was written especially 
to teach the ladies of this country how to make candy at home, 
and as it is intended principally for them, I will conclude with an 
article on cake baking which I know will be appreciated by all 
those who never have success with their cakes. It is- not intended 
for those ladies that are fine cake bakers, as many of you are, but 
intended, as I said before, for those that have tried this art and 
failed. As you can see by this time, the candies T have taught 



Candy Making Secrets. 



you to make are the very finest ones possible to produce, and I 
wish to state that I can bake just as fine cakes as I can make 
candy, and that is why I am including this article in the book. 

As so many articles on cake baking that you see in print, and 
also so many instructions that you receive from cooking demon- 
strations, are given out with the view of advertising certain 
brands of flour and baking powder, I wish to state that I am 
advertising neither of these articles as you will see. I prefer 
Winter Wheat Flour, as that makes a firmer cake than any 
other, and in place of Baking Powder I use cream of tartar and 
soda, as all pure baking powders are composed of these two 
articles with sufficient rice flour added to make a good mixture. 

You may apply my method to any recipe you now have, by 
using one-half as much cream of tartar as your recipe calls for 
baking powder, and one-half as much soda as you use of the 
cream of tartar. To make this plain, will say if the recipe calls 
for 2 teaspoonfuls of baking powder you are to use 1 teaspoonful 
of cream of tartar and J4 teaspoonful of soda. You are to al- 
ways add the cream of tartar to the eggs and the soda is to be 
sifted with the flour. By this method, they never come in contact 
until the cake is mixed, consequently the gases that arise from 
them, do so after the cake is in the oven and greatly improves 
them. The main secret in baking cakes successfully is to have 
the heat of your oven right, as that will spoil a cake more often 
than anything else if it is too hot or too cold. If you fail with 
any of these cakes, after following my directions, the trouble 
beyond a doubt is with your oven. Be very careful not to havt: 
the oven too hot, as the cake must raise before it browns on the 
top. There is no exact way I can tell you to test your oven, any 
more than I have done. 

Baking cakes in this manner, mixing them as I direct and 
having your oven the right temperature, will cause your cakes 
to always come out perfect and you need have no fear of opening 
the oven door and turning them around if necessary while they 
are partly done, as that will never make them fall, as so many 
believe, having done this repeatedly to convince people it can 
be done. I also wish to state, that it does not make a particle of 
difference which way you beat a cake or whether you add all the 



Recipes. 89 

flour and milk at once or not. I always add them all together 
as it is much easier than adding a little at a time as many recipes 
direct you to do. Another important thing to do, is to cream 
your butter and sugar thoroughly, and if the weather is at all 
cold, it is best to warm the sugar first by putting it in the oven 
for a moment or two, as the heat from it will cause the butter 
to melt and cream much easier. Do not ever attempt to "throw 
a cake together," as you no doubt have often heard ladies say 
they do, but' if it is worth doing at all, it is certainly worth doing 
right, and by so doing, you will always have success, and if you 
have failed heretofore I hope this article will enable you to bake 
as fine cakes as any you ever saw. 

One of the most important items, and one which I cannot 
give you exact measurements for, is the amount of milk neces- 
sary to use. Some flour seems to thicken a cake so much more 
than other brands do, consequently if your cake seems too thick, 
you must add a little more milk in order to thin it to the right 
consistency. This suggestion goes to prove what I have said 
before, that I wrote this book to teach you exactly how to make 
candy, can fruit and bake cakes correctly, and I could do as prac- 
tically all others do in writing recipes, and simply give you the 
amount of milk and flour to use, and by following the recipe 
exactly you would spoil many cakes if you did not add more milk 
if it seems to be too thick. 

DEVILS FOOD 

3 eggs. 2y 2 cups flour. 

iy 2 cups sugar. 1 teaspoonful cream of tartar 

V 2 cup butter. 2 oz. of chocolate. 

% cup sweet milk. 1 teaspoonful vanilla. 

y 2 teaspoonful soda. 

Shave your chocolate fine, add to it half of the milk, set on 
stove, stir until dissolved, then add J4 cup of your sugar and set 
aside until wanted. Warm the remainder of the sugar a little, 
cream thoroughly with the butter, beat the yolks of eggs very 
stiff and add to this, mixing them well. Beat the whites until 
stiff, adding the cream of tartar to them when about half beaten, 



90 Candy Making Secrets. 

sift the soda with the flour 3 or 4 times, add the remainder of the 
milk to the chocolate and also the vanilla and stir in well, then 
pour this into the creamed butter and sugar, add the flour and beat 
very hard. Now add the beaten whites and mix well together-, 
but never beat a cake after adding beaten Qgg whites to it. Adding 
the whites of eggs of course will make the cake thinner, but if it 
seems very stiff before adding them, add enough milk to thin it a 
little before putting the whites in. Bake in loaf form or in layers 
as desired. 

GOLDEN CAKE 

8 egg yolks. 1^4 cup granulated sugar. 

2-3 cup butter. 1 teaspoonful cream of tartai. 

2y 2 cups flour. y 2 teaspoonful soda. 

2-3 cup sweet milk. 1 teaspoonful lemon extract. 

Sift flour and soda together 3 or 4 times. Beat Qgg yolks 
until very stiff, adding cream of tartar to them when partly 
beaten. Cream butter and sugar thoroughly together, add the 
beaten yolks to this and the lemon extract and mix well. Now 
add the milk and flour and beat well. Bake in loaf form and if 
you wish a nut cake, you may add chopped nuts to this before 
putting it into the pan. I will caution you once more, if your 
cake seems a little too thick add a trifle more milk to it. 

SPONGE CAKE 

5 large or 6 small eggs. iy 2 cups granulated sugar. 

iy 2 cups flour. 1-3 teaspoonful cream of tartar. 

1 teaspoonful lemon extract. 

First beat the yolks very stiff, then add a pinch of salt to the 
whites and beat them until stiff, adding the cream of tartar when 
they are partly beaten. Stir into the whites the sugar and lemon 
extract and the beaten yolks and lastly add the flour, which must 
previously be sifted several times which makes it much lighter. 
When adding flour to a cake of this description, it must not be 
beaten but simply folded through. Bike in a loaf form, being 
careful not to have vour oven too hot. 



Recipes. 91 

SUNSHINE CAKE 

6 eggs. ' iy± cups granulated sugar. 

I cup flour. 1-3 teaspoon cream of tartar. 

1 teaspoonful vanilla. 

This cake is handled and mixed exactly the same as directed 
for sponge cake, but makes a lighter, fluffier cake than the pre- 
ceding recipe. It is especially fine to use for making Charlotte 
Russe or Yum Yum's as directed before. This should be baked 
in loaf form, or for a children's party it is especially fine when 
baked in layer form and cut up into small squares and covered 
with frosting 

BRIDE'S CAKE 

6 whites of eggs. 1 cup butter. 

2y 2 cups flour. 1 teaspoon cream of tartar. 

% cup sweet milk. y 2 teaspoon soda. 

iy 2 cups sugar. i teaspoonful flavoring. 

vSift the flour and soda together 3 or 4 times. Cream the 
butter and sugar well together, adding the flavoring while doing 
this. You may add vanilla if you wish, but if you use half 
vanilla and half almond flavoring it is much better. Add the 
flour and milk to the creamed butter and sugar and mix well. 
Now beat the egg whites until very stiff, adding the cream of 
tartar when partly beaten and mix them with the other ingre- 
dients, stirring only enough to mix well together. 

I wish to state, in making all cakes the more you beat them 
before adding the whites, the better they will be. Bake this cake 
in a round pan, as it looks better than it does in a square form. 

ANGEL FOOD 

II egg whites. 1 cup flour. 

1V2 cups sugar. 1 teaspoon cream of tartar. 

1 teaspoonful vanilla. 

Sift your sugar thoroughly 3 or 4 times, and if you have it 
on hand, it is best to use powdered sugar for .this cake. Beat 
your whites until perfectly stiff, adding a pinch of salt when you 
commence beating them and the cream of tartar when they are 
about half beaten, then stir in the sugar and vanilla. Sift the 
flour several times, then gently fold this into the batch and bake 
in a deep pan in moderate oven. 



TABLE OF CONTENTS 



Page 

Acetic Acid 26 

A Pew Dont's 22 

Alakuma 52 

Almond Bar , 47 

Bon-Bon Cream (white) 26 

Bon-Bon Cream (maple) 28 

Bon-Bon Fillings 19 

Bon-Bons — Almond 32 

—Cherry 33 

— Cocoanut 32 

— Cream Dipped 29 

—Date 34 

—Fig Paste 33 

— Lemon Fig 32 

— Maple 33 

— Marshmallow 33 

—Nut 34 

— Opera Caramel 33 

— Pink 32 

— Pistachio 31 

Butterscotch — Soft 46 

— Wafers 45 

Bitter Sweets 65 

Cakes — Angel Food 91 

—Bride's 91 

—Devil's Food 89 

—Golden 90 

— Sponge 90 

— Sunshine 91 

Canned Corn 86 

— Tomatoes 87 

Caramels — Cocoanut 43 

— Chocolate 37 

—Maple 37 

— Maple Opera 45 

— Mexican 37 

—Nut 37 

— Opera 44 

— Strawberry 37 

— Tutti Frutti 45 

—Vanilla 35 

Center Cream — Maple 29 

—Plain 29 

—Soft 28 

Charlotte Russe 84 

Chocolate Brownies 71 



Page 

Chocolate Coating 60 

Chocolate Coated Almonds ... 68 

Chocolate Coated Caramels .... 71 

Chocolate Coated Cherries .... 69 

Chocolate Coated Dates 70 

Chocolate Coated Fig Paste ... 71 
Chocolate Coated Filbert Clus- 
ters 70 

Chocolate Coated Marshmallows 68 
Chocolate Coated Mexican Car- 
amels 72 

Chocolate Coated Nougat 72 

Chocolate Coated Nuts 68 

Chocolate Coated Opera Cara- 
mels 71 

Chocolate Cocktails 69 

Chocolate Cocoanuts 72 

Chocolate Creams — Soft Center 24 

Chocolate Creams — Lemon .... 64 

— Maple 65 

— Orange 64 

■ — Peppermint 65 

— Raspberry 65 

—Vanilla 64 

— Wintergreen . .' '. . 65 

Chocolate Peanut Clusters 69 

Chocolate Pecan Patties 69 

Chocolate Syrup — Hot 80 

—Plain 80 

Cocoanut Centers 42 

Cocoanut Cream Bar 42 

Cocoanut Kisses 41 

Cocoanut Patties 42 

Cocoanut Puffs 49 

Cranberry Frappe 79 

Cream Dipped Bon-Bons 29 

Fig Brittle 55 

Fruit Loaf 59 

Fruit — Preservative 87 

Fudge — Black Walnut 40 

— Chocolate 40 

— Maple 41 

— Vanilla 39 

Glace Nuts 54 

Glucose 10 

Happy Thought 81 



94 



Candy Making Secrets. 



Page 

Hickory Nut Brittle 47 

How to Bake Cakes 87 

How to Can Vegetables 86 

How to Chop Nuts 18 

How to Whip Cream 84 

Instructions 7 

Items to Remember 19 

Ice Cream, Ices and Sherbets. . . 74 

Ice Cream — Caramel 7? 

— Cherry 77 

— Chocolate 76 

— Reel Raspberry 76 

— Strawberry 76 

— Tutti Frutti 75 

—Vanilla 75 

Ices — Cherry 79 

— Lemon 79 

— Orange 79 

Icing — Boiled Cake 82 

— Caramel 83 

—Oriental 82 

Maple Cream Cakes 55 

Maple Nut Sundae " ... 81 

Marshmallows 39 

Mexican Penoche 38 

Necessary Tools 13 

Nougat — Turkish 50 

— Honey or French Chewing 50 

Nuts— Fruits— Etc 17 

Nut Stuffed Dates 55 

Old English Toffee— (soft but- 
terscotch) 46 

Oriental Fig Paste 53 

Peanut Bar 46 

Peanut Brittle 47 



Page 

Popcorn Balls 49 

Punch — Claret 85 

—Dixie 84 

— Oriental 85 

Reception Mints 59 

Review 72 

Salad Dressing 85 

Salted Almonds 60 

Salted Peanuts 60 ' 

Scotch Kisses 54 

Sherbets and Ices 77 

Sherbets — Cherry 78 

— Grape Fruit 79 

— Lemon 78 

— Lime 78 

Pineapple 78 

Stuffed Dates 55 

Table Syrup 81 

Taffy— Chocolate 57 

— Cream 57 

— French Chewing 58 

— Molasses 58 

—Salt Water 57 

— Strawberry • . . 57 

— Vanilla 56 

Thermometers — Another Use i 

For ...83 

Thermometer — Confectioners' . .11 

Wafers — Chocolate Cream 35 

— Cream Mint 34 

— Maple Cream 35 

— Wintergreen Cream .... 34 

Yankee Crisp 48 

Yum Yum 81 



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1908 



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4 



